How to make a quick Hollandaise

Hollandaise is one of those classic sauces which sounds simple to make, but in reality has been a pain to get it just right. It's alwasy great with asparagus and fish combinations, and I tend to use it wit ribeye pork and beef quite a fair bit too. But the various methods found on the web can be quite labour intensive and hard to get right sometimes, so I decided to find my own alternative.

Here's my own way.

Separate the egg yolks and add some lemon juice to the yolks and beat it vigorously to give it some air. In a pot, add sufficient butter (I basically skip the clarified butter bit) and the beaten yolks and set it to the lowest heat possible.

Use a spoon and continuously stir until the egg yolks slowly begin to cook, then remove from heat as and when necessary and keep stirring until a very smooth silky consistency is achieved. I tend to add in some scallion or spring onion to give it a bit of bite. Typically, for portioning, its one yolk per person and adjust the butter accordingly.

From this base, you can use it as a base sauce, or create an emulsion out of this if you feel like you wanna be more fancy, but the basic Hollandaise taste should be there.