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2-minute Hollandaise


  • 1 egg yolk
  • 1 teaspoon water
  • 1 teaspoon lemon juice
  • dash salt
  • 6 Tablespoons butter
  • pinch cayenne pepper or sriracha


1 – Combine egg yolk, water, lemon and salt in a cup.

2 – Melt butter.

3 – Process 1 with immersion blender, slowly adding butter until emulsified.

4 – Season and serve immediately.


  1. Add 2 inches water to a saucepan plus 1 teaspoon salt and 2 teaspoons white vinegar. Simmer over medium heat.
  2. Crack 1 cold egg into a custard cup. Use the handle spoon to quickly stir the hot water in one direction until it’s all spinning around.
  3. Carefully drop the egg into the center of the whirlpool. 
  4. Turn off the heat, cover the pan and set your timer for 5 minutes. Don’t peek, poke, stir or accost the egg in any way.
  5. Lift it out: Remove the egg with a slotted spoon and serve immediately.



Poached Eggs

Toasted English Muffins

Canadian Bacon or Crab Cakes

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