Hollandaise sauce
Make this silky hollandaise sauce at home – the key is thorough whisking as all the ingredients need to be properly emulsified
- Total:
- Serves: 4 persons
Ingredients
- 2egg yolks (freeze the whites to use in another recipe)
- 1tsp dijon mustard
- 1tbsp white wine vinegar
- 250g unsalted butter, melted
- ½lemon, juiced
Instructions
Step 1
Fill a pan a third full with just-boiled water from the kettle and set over a low heat. Sit a heatproof bowl on top, ensuring the water isn’t touching the bottom of the bowl. Tip the egg yolks, mustard and white wine vinegar into the bowl, and whisk really well.Step 2
Put the melted butter in a jug and very slowly pour it into the egg yolk mixture, whisking all the time. Start very slowly, only adding a little more once the previous addition has been incorporated and fully emulsified. Keep slowly adding the butter until all of it has been incorporated and you have a smooth, emulsified sauce.Step 3
Remove the sauce from the heat and season with salt, black pepper and a little lemon juice. Serve with poached eggs or asparagus.