This classic French emulsion sauce is always served warm. It is the best- accompaniment to new or steamed vegetables for the perfect hors d'oeuvre.
Serve it with hot salmon or to make more modest fish steaks worthy of a party. Keep it warm in a Thermos flask if made ahead.
ingredients
3 tablespoons dry white wine or white wine vinegar
1/2 cup sweet butter
2 large egg yolks
salt
white pepper
2 teaspoons lemon juice
method
making hollandaise sauce
1. Place white wine or vinegar in a pan. Boil and reduce to 2 tablespoons. Leave to cool. Prepare a double boiler.
2. Cut off a quarter of the butter. Cut this into small pieces. Melt the remaining butter. Pour into a jug and keep warm.
3. Off the heat, beat the yolks lightly in the top of the double boiler. Whisk with a balloon or sauce whisk.
4. Whisk in the vinegar. Add half the butter and return the pan to the boiler. The water must simmer but not boil.
5. Whisk the mixture. When it becomes smooth and forms a light cream, whisk in the remaining diced butter, off the heat.
6. Off the heat start adding the melted butter, drop by drop at first and whisk the mixture all the time.
7. When half the butter has been incorporated, pour in the rest in a steady dribble, whisking all the time.
8. Season with salt and pepper and stir in the lemon juice. Transfer to a sauceboat and serve lukewarm.
10 users have helped to rate this recipe.
more information
• Add a little orange juice for serving with shellfish, a little cream and sherry to serve with chicken or broccoli.
