Hollandaise Sauce
Whip up a beautiful Hollandaise Sauce in just 25 minutes. This smooth, rich recipe is the perfect addition to any brunch.
Recipe Tip Don't add your butter too quickly as it can make your sauce split.
Ingredients
- 1 tablespoons lemon juice or white wine vinegar
- 3 egg yolks
- 250 grams butter
- 1 tablespoons lemon juice or white wine vinegar
- 3 egg yolks
- 250 grams butter
- Step 1 of 5Place a pot with an inch of water in it and bring to the boil. Turn the water down to a simmer and place a glass heatproof bowl into the pot. Don't let the bottom of the glass bowl touch the water.
- Step 2 of 5Place the egg yolks into the glass bowl and whisk together whilst adding the lemon juice or white wine vinegar. Whisk until pale and fluffy.
- Step 3 of 5In another pot, melt the butter on low heat.
- Step 4 of 5Slowly add the melted butter to your egg mixture whisking constantly. Stop adding butter when you have a beautiful smooth sauce, not too runny or too thick.
- Step 5 of 5Add salt and pepper to taste. Serve.
Method
- Step 1 of 5Place a pot with an inch of water in it and bring to the boil. Turn the water down to a simmer and place a glass heatproof bowl into the pot. Don't let the bottom of the glass bowl touch the water.
- Step 2 of 5Place the egg yolks into the glass bowl and whisk together whilst adding the lemon juice or white wine vinegar. Whisk until pale and fluffy.
- Step 3 of 5In another pot, melt the butter on low heat.
- Step 4 of 5Slowly add the melted butter to your egg mixture whisking constantly. Stop adding butter when you have a beautiful smooth sauce, not too runny or too thick.
- Step 5 of 5Add salt and pepper to taste. Serve.
Method
- Step 1 of 5Place a pot with an inch of water in it and bring to the boil. Turn the water down to a simmer and place a glass heatproof bowl into the pot. Don't let the bottom of the glass bowl touch the water.
- Step 2 of 5Place the egg yolks into the glass bowl and whisk together whilst adding the lemon juice or white wine vinegar. Whisk until pale and fluffy.
- Step 3 of 5In another pot, melt the butter on low heat.
- Step 4 of 5Slowly add the melted butter to your egg mixture whisking constantly. Stop adding butter when you have a beautiful smooth sauce, not too runny or too thick.
- Step 5 of 5Add salt and pepper to taste. Serve.