Hollandaise SauceCourse: SaucesCuisine: FrenchDifficulty: Medium
Master this gorgeous eggs and butter-based sauce and you have an accompaniment for so many dishes including Eggs, Asparagus and Salmon
2 Egg Yolks
125 g Butter Melted
1 tbsp Lemon Juice or White Wine Vinegar
Salt to taste
Pinch Cayenne Pepper when serving
- Mise en place
- Prepare a pan of water for the bain-marie, with just enough water for the glass bowl you will be using to sit so the bottom of the bowl does not touch the water.
- Obviously, the bowl must be larger than the pan.
- Separate the egg yolks from the whites into the glass bowl you will be using
- Heat the Butter: Place the butter in a pan over a gentle heat to melt
- Place the water on a low heat to gradually come to a simmer.
- Do not let the water boil
- Beat the Eggs: Add a splash of very cold water to the egg yolks and whisk until they are well combined.
- Heat the Eggs: Place the bowl onto the pan of gently simmering water and double-check that the water is not touching the bottom of the bowl
- Whisk the eggs until they have thickened to the consistency of double cream.
- Add the Butter: Test the butter before you start to add it to the eggs to make sure that it is just warm not hot, then gradually trickle it into the eggs whisking all the time.
- This process cannot be rushed, trickle very slowly so that the butter blends with the eggs.
- As the butter thickens the sauce, be aware of the consistency you require, stop adding the butter when you feel the sauce is thick enough, as the more butter you dd the thicker the sauce will become
- Add the Lemon Juice: When you have reached the required consistency, remove the bowl from the heat and whisk in the lemon juice.
- Serve: Season with salt to taste