Hollandaise sauce

Hollandaise sauce is one of those things which always sounds like a "mission" to make. I have the easiest, and fabulously tasty recipe to make it. And it literally takes a couple of minutes to make. Don't make it before you need it, as it is best eaten straight away.

To make enough for two generous servings:

1 egg yolk

40g butter

15ml fresh lemon juice

You can adjust the ingredients according to how many servings you would like. 

Separate one egg yolk. 

I have a neat little hand blender which works perfectly for this sauce. Any hand blender should do the trick though. 

Pop the egg yolk together with the lemon juice and whizz them up together until they are smooth and foamy. 

In a microwave proof dish, melt your butter. It needs to be nice and hot, as this heat is going to "cook" the egg. I melted my butter on high for 1 minute. You must watch it though, as it tends to rise up when it reaches boiling point. 

Pour the hot butter into the lemon and egg mixture and immediately blend it until it is smooth and thick. It should only take about 30 seconds or so. 

If you do have leftovers, you can store it in the fridge overnight. You may need to add a little boiling water to it to thin it down and then slowly heat it up to avoid curdling. It is definitely best eaten fresh and straight after being made.