Hollandaise Sauce
Hollandaise should be made fresh or at least only held somewhere warm for 10 - 15 minutes. Be prepared to whisk like a maniac !
When using a bain marie make sure the simmering water underneath isn’t touching the bowl above.
Preparation time: 5 minutes Quantity: Serves 4 Cooking time: 5 - 10 minutes
Ingredients
150g / 6 oz butter - diced and unsalted preferably
2 tablespoons white wine vinegar or fresh lemon juice
3 pepper corns
sprig thyme (optional)
2 tablespoons boiled water - from kettle
3 large egg yolks
salt
Method
- Melt the butter, when just melted leave to the side of the stove (keeping it slightly warm)
- Bring the vinegar or juice, peppercorns and thyme to the boil for a minute - set aside also
- In a double boiler / bain marie / a bowl over a pan of simmering (not boiling) water
- Place the egg yolks and whisk
- Whisking all the time add 1/2 of the water, followed by the rest
- Whisk in the strained vinegar mix
- Now with one hand pour the butter in, in a fine stream - whisking with the other, stop the butter occasionally while you catch up with the whisking
- Keep going until all the butter is used up and the sauce is warm and thickened
- Season to taste and serve