So, where is all this leading? I have never made Hollandaise sauce and after my Eggs Benedict, I thought it was probably about time I had a go. I know it has a reputation as being tricky but the recipe looked simple and I had everything I needed to make it. We were having salmon fillets for dinner and some sauce would lift them to a real treat.
I could have chosen a recipe from any number of my collection of cookbooks but decided to have a look and see if Rachel Allen had one – and she did! Right there at the back of Home Cooking in a chapter entitled Basics.
3. Remove from the heat and keep warm if necessary, by covering with clingfilm and leaving to sit over the warm water, until you’re ready to serve.
Confession No. 1: The sauce made perfectly, until I put in the lemon juice and then the d**n thing split! So on the basis that it is just hot mayonnaise, I got another egg yolk and a clean bowl and gradually whisked the split sauce into the egg yolk over the simmering water. It worked a treat!
Confession No. 2: I served this to Mr Farmer, he tasted it and said what a nice CHEESE sauce it was, I don’t know why I bother sometimes – ha ha ha!