Hollandaise sauce might seem intimidating but patience paired with a lot of whisking you can enjoy a luxurious breakfast such as egg benedict in no time.
- 200g (7 oz) unsalted butter
- 3 egg yolks
- 15ml (1 tbsp) water
- 15ml (1 tbsp) fresh lemon juice
- 1.25ml (¼ tsp) cayenne pepper
- Salt and white pepper, to taste
- Melt the butter in a saucepan and skim any white solids from surface. Keep the butter warm.
- Put the egg yolks, lemon juice and water in a metal or glass bowl that will fit over a small pan. Whisk for a few minutes then put the bowl over a pan of barely simmering water and whisk continuously until pale and thick, about 3-5 minutes.
- To moderate the heat, frequently move the pan off the hob for a few seconds, and then back on.
- As they cook, the eggs will become frothy and increase in volume, and then thicken.
- Slowly whisk in the melted butter until it’s all incorporated and you have a creamy hollandaise sauce.
- Season with cayenne pepper and salt and serve immediately.
- Lemon juice could be substituted by white wine vinegar.
- If the eggs seem to be cooking too fast, place the bowl in a bigger bowl of cold water to cool the bottom, then continue with the process.
- Category: Sauce
- Cuisine: French
- Serving Size: 1 serving
- Calories: 200
- Sodium: 148 mg
- Fat: 22 g
- Saturated Fat: 13.5 g
- Protein: 1.3 g
- Cholesterol: 132 mg