Hollandaise sauce is probably the most famous of all French sauces and if you master the technique, it can be extremely easy to make.
- The egg yolks must be heated slowly and gradually. Too sudden or over-cooking will make them scramble.
- The butter must be added slowly and gradually. Give egg yolks enough time to incorporate each addition of butter before another is presented.
Serve 2-3 people
1 egg yolk
1 tsp water
1 tsp lemon juice
pinch of salt
1 tsp cold butter (step 2)
1 tsp cold butter (step 4)
60g melted butter (step 5)
1. Beat the egg yolks, water, lemon juice and salt for about 1 minutes or until they are thick and sticky.
2. Over low heat or water bath, add 1 teaspoon of cold butter, let it melt a little bit, then beat it with a whisk. If they seem to be thickening too quickly, remove it from the heat.
3. When you begin to see the bottom of the pan between strokes, and the mixture forms a light cream on the whisk, remove the bowl/saucepan from the heat.
4. Immediately add 1 teaspoon of cold butter, to stop the egg yolks from cooking.
5. Slowly and gradually add melted butter and keep whisking. The sauce is ready.