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
1 tbsp water
1 tbsp lemon
X3 egg yolks
170g unsalted butter (softened)
Salt, pepper & cayenne pepper to taste
Separate whites from the yolks, the yolks can go straight into the medium size saucepan. 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.
Notes:
* 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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