Quick Hollandaise

When a craving or fresh produce calls and you haven't the time to prepare the classic Hollandaise, this quick version will satisfy and may become a go-to. I use salted butter here to make it extra quick and I add a smidge of lemon zest to brighten the sauce further. That's not exactly in line with tradition but it is delicious. A pinch of cayenne pepper is used as a counterpoint and does not make the sauce spicy, so please don't omit it. If you don't have cayenne on hand, use white pepper but it won't be the same. Make sure your bowl doesn't have too flat of a bottom or you will not be able to achieve the proper consistency when whipping. The water should be clearly simmering but gently simmering none the less. Too aggressive or too gentle of a simmer will yield either scrambled eggs or runny sauce. I'd err on the side of gentle simmer though when in doubt. Give it a whirl, you CAN do it!

Quick Hollandaise

4 egg yolks

1 tablespoon fresh lemon juice

1/2 teaspoon fine lemon zest

6 tablespoons melted and slightly cooled salted butter

a pinch or two of cayenne pepper

In a stainless steel bowl, whisk the egg yolks and lemon juice until thick and doubled in volume. Place over a pot of simmering water, be sure the bowl does not touch the water, and whisk while slowly drizzling in the melted butter. Continue to whisk until thick and doubled in volume. Add cayenne and zest. Whisk in and remove from heat. Adjust seasoning if necessary. Keep warm by covering or serve immediately. Enjoy!