Making a hollandaise sauce can be quite daunting but if you follow these very simple steps, you can make this champagne hollandaise sauce for a special occasion.
- boil the kettle and place some of the boiling water into a milk / gravy jug
- place some of the boiling water into a small sauce pan and put that on the stove on a low heat
- place 15mls of the champagne into a bowl and place the bowl over the sauce pan
- get everything else ready – if you are making poached eggs to go with the champagne hollandaise sauce then get your water ready – it should be at a rolling boil
- be prepared to whisk and whisk and whisk!
- leave the heat on medium when you start the hollandaise
I use Dave to help me when I am making this for breakfast, but if you are going to be making the hollandaise sauce alone then get the hollandaise done before you poach your eggs. You cannot place it back on the heat which is what the jug is for. As soon as it is the right consistency, tip the water out of the jug, give it a quick dry and place the champagne hollandaise sauce into the jug. It will still be perfect in the time it takes to toast your muffins and get the eggs poached.
- 30 mls , champagne plus a few drops extra
- 1 egg yolk
- 100 g salted butter, melted
- Salt and freshly ground black pepper to season
- Chopped chives to garnish
- Place 15mls of the champagne into a bowl over a bain-marie
- Allow to warm over a low temperature
- Whisk the remaining champagne with the egg yolk until light and frothy
- Increase the heat on your stove to medium and whisk in the egg yolk
- Slowly whisk in the melted butter and keep on whisking until the sauce thickens
- Adjust the seasoning and loosen if necessary with one or two drops of champagne
- Remove from the heat as soon as the sauce is thick and use immediately or place into a warmed jug
- Garnish with the chives
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