Hollandaise Sauce
This mother sauce is amazing served with eggs, steak, fish and asparagus
Makes enough for: 1 batch sauce
Ingredients
- 105 mls water
- 1 pinch fine salt
- 1 pinch freshly ground black pepper
- 500 g butter
- 5 egg yolks
- 15 mls lemon juice
Method
- pour 60mls water into a glass bowl and add the salt and pepper
- place over a bain marie making sure the water is hot, but not boiling
- melt the butter
- beat the egg yolks with 15mls water
- pour into the bowl containing the warmed water
- whisk until the egg yolks thicken to the consistency of thick cream
- add the melted butter slowly, whisking the whole time
- add 30mls water drop by drop use a syringe to make this easier
- adjust the seasoning and add the lemon juice
- strain if necessary
Notes
be patient and do not turn the heat up, the sauce will thicken