The key is heat control. You need the butter barely melted when you mix in the egg yolk and you need to mix everything together before the egg yolk cooks by itself.
That’s it in a nutshell. If I’m in a hurry I melt the butter, whisk the egg, add the cold lemon juice to butter just as it finishes melting and now it’s room temp, pour the egg in and whisk. Uses only one pan, one bowl and the whisk, takes about 90 seconds. Just gotta be paying attention.
Hollandaise sauce.
The key is heat control. You need the butter barely melted when you mix in the egg yolk and you need to mix everything together before the egg yolk cooks by itself.
That’s it in a nutshell. If I’m in a hurry I melt the butter, whisk the egg, add the cold lemon juice to butter just as it finishes melting and now it’s room temp, pour the egg in and whisk. Uses only one pan, one bowl and the whisk, takes about 90 seconds. Just gotta be paying attention.