May 132014
Hollandaise sauce
Recipe type: Sauce
  • 2 egg yolks
  • 450ml melted butter (have it ready in a jug)
  • fine sea salt
  • lemon juice to taste
  1. Put the egg yolks and 2 tbsp cold water in a bowl over a pan of barely simmering water.
  2. Whisk until doubled in volume and thick.
  3. Remove from the heat and whisk for 20-30 secs.
  4. Return to the heat.
  5. Very gradually whisk in the melted butter, until it resembles double cream.
  6. Squeeze in some lemon juice and season with salt to taste.

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