Hollandaise Sauce Recipe
I used to think hollandaise was only for restaurant chefs. Now, I make it regularly in my own kitchen, sometimes as a weekend treat, sometimes to dress up leftovers. What once felt intimidating has become second nature.
Ingredients
- 3 egg yolks fresh free-range preferred
- 175 g unsalted butter melted and warm
- 1 tbsp lemon juice freshly squeezed for tanginess
- salt fine sea salt to taste
- cayenne pepper to taste for a subtle heat
- 1 tsp white wine vinegar optional enhances sharpness
Instructions
- Separate three egg yolks and place them in a heatproof bowl.3 egg yolks fresh
- Add 1 tablespoon of lemon juice and 1 teaspoon of white wine vinegar.1 tsp white wine vinegar, 1 tbsp lemon juice
- Whisk the yolks briskly until they lighten in colour and become frothy.
- Set the bowl over a saucepan with barely simmering water – the base of the bowl should not touch the water.
- Whisk constantly to avoid scrambling the eggs.
- Slowly drizzle in the melted butter while whisking continuously.175 g unsalted butter
- The mixture should thicken and take on a glossy finish.
- Once thickened, remove from heat.
- Season with salt and a pinch of cayenne pepper to taste.salt, cayenne pepper