Flawless Hollandaise sauce
A tangy hollandaise sauce makes the perfect topping for so many dishes – from eggs benedict to bacon-wrapped asparagus, this delightful sauce is world renowned. Rich with butter and egg yolks, the sauce is dense with wholesome fats and micronutrients and its creamy flavour will enhance just about any meal.
Many people are put off from making hollandaise sauce but there is no need to be intimidated by this culinary classic – this recipe will teach you how to make flawless hollandaise sauce at home like a professional.
- 4 large free-range egg yolks
- 250g cold unsalted butter, diced
- 1 Tbsp lemon juice
- 2 Tbsp Water
- Before you start, whisk the egg yolks and water for a minute or two, until the mixture is light and foamy. Whisk in a couple of drops of lemon juice too. The acid from the lemon juice helps the egg yolks absorb more butter, so you get a richer, creamier hollandaise sauce, and one that’s less likely to break.
- Once that is completed, put the whisked yolks, butter and 2 tablespoons of water in a heavy-based pan and heat very gently, over a low heat while whisking constantly. **As the butter melts, the sauce will begin to thicken; don’t try to hurry things up by adding more heat! The sides of the pan should be cool enough to touch at all times.**
- Once the butter has melted, turn up the heat to medium-low and whisk vigorously until it thickens: if it begins to steam, take it off the heat, but do not, under any circumstances, cease whisking.
- When the sauce is thickened, slowly stir in 1 tablespoon of lemon juice and season. Taste and adjust if necessary.
- Serve immediately, or store in a warm place or a flask until needed. Avoid repeating as hollandaise sauce can easily break if reheated. Rather make and serve as needed.