Hollandaise
A rich, buttery sauce made from egg yolks, clarified butter, and lemon juice. It's known for its creamy texture and tangy flavor. Typically served with vegetables (like asparagus), eggs (such as Eggs Benedict), and fish. It’s a key element in many classic brunch dishes.
Hollandaise sauce is a classic French sauce known for its rich, creamy texture and tangy flavor. Made with egg yolks, butter, lemon juice, and a touch of seasoning, it's essential for Eggs Benedict and a delightful complement to vegetables and fish dishes.Mastering the art of whisking softened butter into the yolks over gentle heat ensures a smooth, velvety consistency that elevates any meal.Bon Appétit
3 min
11 min
Separate whites from the yolks, the yolks can go straight into the medium size saucepan.
NOTE Ensure you have a medium saucepan as you need enough room to whisk the mixture.
Pour in the lemon juice and water and on the lowest heat possible approximately 40°c to 50°c whisk the eggs.
They will increase in volume, become frothy and lighten a little. Once the mixture has thickened to the point where you start the see the bottom of the saucepan it’s time to start adding in the butter.
Add only a tablespoon to begin with and once you have added 50% of the butter at a tablespoon you can increase to 2 tablespoons at a time.
Once all the butter is incorporated you can add your seasonings and mix well.
NOTE: Reserve the whites for another recipe as you don’t want to waste food. Better yet have the whites on some toast and drizzle some of this hollandaise over them.
If the desired thickness is to have the sauce a little loose add in a teaspoon of water until you reach the thickness you like.
Best to place the hollandaise in a ramekin as it may be difficult to pour once it cools, after all it mainly consists of butter.
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