Sauces
Hollandaise
Hollandaise made with butter, egg yolk and juice of half a lemon. The recipe serves 4; change the portions and units below and the amounts update.
- Serves 4
Method
Melt the butter in a non-aluminium sauce pan, then skim the froth from the surface.
In a small heavy saucepan, whisk the water and egg yolks with a little salt and pepper.
For 30 seconds until combined and light in colour.
Put the pan over a low heat and whisk for 3 minutes or until the mixture leaves a ribbon trail.
Take from the heat and whisk in the tepid butter a little at a time until the sauce thickens.
Pour into a clean bowl and add the lemon juice and season.
The consistency should be light enough to pour off a spoon if not add more lemon juice.
Or water.
Tip: tap a step to tick it off as you cook.
Chef’s notes
- Note: the base of the pan should never be too hot or the eggs will scramble.
- Béarnaise - follow the recipe for hollandaise, but boil 45ml of white wine vinegar, 45ml of white wine, 3 chopped shallots, 10 crushed peppercornsand tarragon until reduced and add to egg yolk mix.
- Finish sauce with chopped chervil. Serve with grilled steak, lamb or salmon.
Shopping list for 4 portions
Fruit & veg
Dairy & eggs
Store cupboard (check you have)
Converted from the Cookeryonline Excel workbook “Hollandaise”.