Hollandaise Sauce
Hollandaise is counted among the five 'mother sauces' of French cuisine in Escoffier's classification. The name is often explained by the quality of butter once imported from Holland.
A lemony, velvety butter sauce made by whisking warm butter into egg yolks. The classic finish for asparagus, poached eggs and fish.
Ingredients
Method
Put the egg yolks, lemon juice and water in a heatproof bowl set over a pan of barely simmering water (the bowl must not touch the water).
Whisk constantly for 3-4 minutes until the mixture thickens and doubles in volume.
Take the bowl off the heat. Slowly whisk in the warm melted butter, a little at a time, until the sauce is thick and glossy.
Season with salt, cayenne and a little more lemon juice if you like it sharper.
Serve immediately, or keep warm over a bowl of hot water, whisking now and then.
Never let the bowl get too hot. If the sauce looks like it is about to split, lift the bowl off the heat and whisk in a splash of cold water.
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Serve with
Dishes that go well with Hollandaise Sauce
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