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1
Warm the yolk slowly in a small, heavy pot, such as Le Creuset, set in a saute pan of barely simmering water, whisking vigorously.
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2
When the yolk turns lemon-colored and starts to thicken, add the very cold butter pieces one by one, continuing to whisk steadily.
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3
As soon as one piece of butter is incorporated, whisk in the next one.
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4
If at any point the sauce starts to bubble or separate, immediately remove the pot from the warmth of the saute pan and set it into a pan of icy water.
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5
But you should not have this difficulty if you work slowly and patiently.
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6
When all the butter has been absorbed and the sauce is warm and thick, season with at least a teaspoon of lemon juice and salt to your taste.
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7
To store any remaining hollandaise, put it in a very small saucerlike bowl and film with plastic wrap.
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8
It will keep refrigerated for several days.
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9
To warm up, let it come to room temperature slowly, then put the sauce in a small pot over warm water, and whisk furiously.
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10
It should recover its creamy consistency.
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11
If it starts to curdle, quickly remove the pan from the heat and whisk a teaspoon of cold cream into the sauce.
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12
Taste and add a little more lemon juice if needed.
