Food & Drink

How To Make Hollandaise Sauce

Hollandaise Sauce Recipe. This tasty and rich sauce is most well known served as part of Eggs Benedict. However, it also makes a perfect accompaniment to meat and fish dishes. Delight in our Hollandaise Sauce recipe. Enlarge

How To Make Hollandaise Sauce

Hollandaise Sauce Recipe. This tasty and rich sauce is most well known served as part of Eggs Benedict. However, it also makes a perfect accompaniment to meat and fish dishes. Delight in our Hollandaise Sauce recipe.

Prep:
10m
Cook:
25m
Total:
35m
Serves:
250 Millilitres

Step 1: You will need

  • 3 egg yolks
  • 200 g unsalted butter
  • juice of half a lemon
  • salt and pepper
  • 1 medium saucepan
  • 1 bowl that will fit on top of the saucepan
  • 1 small saucepan
  • 1 medium sized whisk
  • 1 jug
  • 1 bowl
  • 1 strainer

Step 2: Clarify the butter

First of all, melt the butter over a very low heat without stirring for a few minutes until the milk solids start to stick to the bottom of the pot.

Step 3: Skim and strain

Take the butter off the heat and remove the foam from the surface. Strain the butter into a jug, being very careful to leave the milky sediment behind in the pan. This process is called "clarifying" and basically means to separate the oil from the milk.

Step 4: Prepare the eggs

Put a pan of half-filled water on to heat. Place the egg yolks and 3 tablespoon of hot water into the mixing bowl and quickly whisk them.

Step 5: Whisk and heat

Place the bowl over the water making sure the water does not boil. Whisk the egg yolks over the water until the eggs are at the ribbon stage, which is when they have become the consistency of semi-thick cream.

Step 6: Whisk in the butter

Take the pan off the heat and start to gradually add the clarified butter very slowly to begin with. Keep whisking vigorously after each addition of butter and add a few spoons of water when it gets too thick. Keep mixing until all the butter is added .

Step 7: Season and serve

Add the lemon juice and season with salt and pepper to your desired taste, the Hollandaise sauce is complete. If you find the sauce is too thick add a little hot water. It is best to use the sauce as soon as possible as it cannot be stored or kept for too long. Videojug recommends serving the Hollandaise sauce on a poached egg on a round of toast.

Step 8: