There's no actual law that prohibits you from making hollandaise sauce, yet we think of it as a daunting endeavor, especially if you're just cooking for one or two people. This recipe, flavored with Bobbie's Boat Sauce, will leave you with satisfied customers, and no leftovers.
Ingredients
Yolk from one egg
1 teaspoon lemon juice
1 tablespoon Bobbie's Boat Sauce Classic or Hot
4 Tablespoons cold, unsalted butter, cut into 4 pieces
1-3 teaspoons of water
Method
Start by heating up a few inches of water in a small saucepan. Find a mixing bowl that can fit over the pan to fashion yourself a DIY double boiler.
Let the water come to a boil then take it down to a simmer.
Place egg yolk and lemon juice in the bottom of the mixing bowl (which is over the boiling water) and immediately start to whisk vigorously. You are cooking the yolk slowly and not letting it scramble.
When this mixture starts to thicken a little, add Boat Sauce and salt and continue to whisk.
Add butter, 1 piece at a time, while the sauce continues to thicken. If it begins to curdle, take it off the heat immediately and whisk until it's a uniform consistency.
Add water by the teaspoon to think out to desired consistency.
