to your Favourites...
The recipe for creamy Hollandaise sauce, that goes perfectly with all kinds of fish, asparagus and is integral in eggs benedict.
- 2 egg yolks
- 125g unsalted butter
- 2 tablespoons of lemon juice
Preparation Time: 10 minutes
Cooking Time: N/A
- Put the lemon juice into a liquidizer and season it with salt & pepper.
- In a saucepan, heat the butter until it has completely melted and is bubbling and then pour it into a jug.
- Add the egg yolks into the liquidizer, turn it on and then pour in the hot, melted butter in a slow, steady stream.
- Once all the butter is in, leave the liquidizer running for a further 30 seconds.
- Pour the hollandaise into a container and serve.
- Hollandaise sauce can be served with a variety of dishes, including fish, asparagus and eggs benedict.
- Unlike mayonaise, which has raw egg yolks, in Hollandaise sauce the egg yolks are cooked by the hot melted butter.
- The sauce can be made in advance by pouring it into a bowl and placing a piece of cling film/kitchen wrap on the surface of the sauce to prevent a skin forming. To reheat the sauce, simply put the bowl over a pan (smaller than the bowl) of hot (but not boiling) water. The bowl should not touch the water as this can heat it too much which will split the sauce, resulting in lemon flavoured scrambled eggs.
- As an alternative with a stronger flavour, you can use 1 tablespoon of white wine vinegar reduction (as made for Béarnaise sauce) instead of the lemon juice, although you should put in 1 teaspoon of lemon juice after pouring in all of the butter.