Makes: About half a pint
On the face of it, nothing looks simpler than Hollandaise sauce. But the key is to be gentle with the temperature and religious with the stirring and whisking. Don’t take your eyes off it, or be impatient and overheat it – if you do, you’ll end up with scrambled eggs, rather than a nice, rich sauce. Serve with eggs benedict, asparagus or white fish.
- 250g unsalted butter, diced
- 4 large egg yolks
- Dash white wine vinegar
- 1 tbsp lemon juice
1Gently melt the butter over a low heat in a thick-bottomed saucepan. Remove from the heat and keep warm.
2Put the egg yolks and a dash of white wine vinegar in a heatproof bowl and whisk.
3Place the bowl over a barely-simmering bain-marie and whisk continuously for a few minutes until thickened. Remove from heat.
4Slowly incorporate the melted butter into the egg yolks, whisking all the time.
5Stir in 1 tbsp of lemon juice (adjust to taste) and season.