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Green Onion Hollandaise

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Servings: 2

Ingredients

  • 2 egg yolks reserve the egg whites for another use (for example egg white scramble)
  • 1 pinch salt
  • 1/2 stick butter
  • 1/2 tsp vinegar can be substituted with lemon juice
  • 1-2 tbsp green onion, finely sliced I like to use the light green parts of the stems and reserve the white and dark green parts for my sauteed greens

Instructions

  1. Bring water to a simmer in a double boiler or in a pot that you can fit a stainless steel pot over without having the bottom of the bowl touch the water. 

  2. In a stainless steel bowl, mix together egg yolks and salt and whisk until the mixture thickens.

  3. Melt the butter and put it in a vessel that you can easily poor from.

  4. Place the bowl over the pot of simmering water and start whisking. You need to keep up the whisking throughout the next steps to avoid the eggs scrambling.

  5. Slowly drizzle butter into the bowl. Keep whisking! Make sure you are pouring at a rate (not too fast) that allows you to incorporate all the butter before you pour more. If you get worried that the yolks will scramble, remove the bowl from the pot for a bit and keep whisking.

  6. When all the butter has been incorporated, you should have a mixture with a sauce-like consistency. Add in the finely sliced green onions and keep whisking. 

  7. Add vinegar to taste, and then add salt if needed.

  8. If the sauce is too thick, add a bit of water while still whisking.

  9. Cover the bowl and leave it in a warm-ish spot until you are ready to serve it. If it thickens too much during this time, add a bit of water while whisking.

Notes

I have read elsewhere that you can combine the vinegar/lemon juice with the egg yolks first and then whisk until the mixture has doubled in size. You then add the salt at the end.