How to make tasty hollandaise sauce
Hollandaise sauce makes the perfect partnering flavour when poured over asparagus, steamed fish, grilled chicken or poached eggs.
Many recipes warn about the high chance of curdling and accidentally cooking the egg yolk. As a result, many home cooks are hesitant to try cooking this sauce.
With this easy recipe, you will be making delicious hollandaise to pour over every meal.
- 3 egg yolks
- 1 tbsp water
- 1 tbsp fresh lemon juice
- Between 170 – 220g of unsalted butter
- Sprinkle of cayenne pepper
- Salt and pepper to taste
- In a saucepan whisk the egg yolks, water, and lemon juice together until combined and begins to form a thick and pale cream.
- Place the pan over moderately low heat. Continue to whisk at a steady speed, ensure your whisk is reaching all insides of the pan. Keep an eye on the liquid in the bottom edges of the pan as this is where the eggs tend to overcook.
- Once the pan reaches moderate heat, start to move the pan off the burner for a few seconds before placing it back on. Cooking tip: if the eggs seem to be cooking too fast, place the base of the pan in a bowl of cold water to cool the bottom before continuing.
- As the sauce begins to cook the yolks will become frothy and increase in volume before thickening. Continue to whisk at a reasonable speed.
- When you start to see the bottom of the pan in between whisks and the mixture is thick and smooth, remove the pan from heat.
- Add one tablespoon at a time of melted butter into the sauce, whisking constantly.
- Season to taste with salt, pepper, and cayenne pepper — whisking until combined.
- Pour the lukewarm sauce over asparagus, poached eggs, fish, chicken, or potatoes.
There are many different recipes for delicious hollandaise sauce ranging from simple to complicated. For example, Jamie Oliver makes his hollandaise sauce with just yolk and butter.