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Hollandaise Sauce
A rich and delicious sauce made with eggs and butter. Perfect to serve with eggs or fish.
Ingredients
- 2 egg yolks
- 110 g butter diced
- 1 pinch salt
- 1 pinch freshly ground black pepper
- 1/2 tsp lemon juice
Instructions
- Place a heatproof bowl over a saucepan of simmering water on a medium heat.
- 2 egg yolksAdd the egg yolks and 1 tablespoon of cold water and whisk together.
- 110 g butterGradually add the butter, bit by bit until each addition has melted and emulsified as it is whisked in, before adding the next.
- Once all the butter has been added, cook for a few minutes more, stirring regularly until the sauce has thickened enough to coat the back of a spoon.
- 1 pinch salt, 1 pinch freshly ground black pepper, 1/2 tsp lemon juiceTaste and season with salt, pepper and lemon juice.
- 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.
Notes
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 my husband, he tasted it and said what a nice CHEESE sauce it was. I don't know why I bother sometimes!
Confession No. 2: I served this to my husband, he tasted it and said what a nice CHEESE sauce it was. I don't know why I bother sometimes!
Nutrition
Calories: 453kcalCarbohydrates: 1gProtein: 3gFat: 49gSaturated Fat: 30gPolyunsaturated Fat: 2gMonounsaturated Fat: 14gTrans Fat: 2gCholesterol: 314mgSodium: 421mgPotassium: 35mgFiber: 1gSugar: 1gVitamin A: 1635IUVitamin C: 1mgCalcium: 37mgIron: 1mg