Hollandaise
A homemade Hollandaise sauce is for me as delicious as it gets; served over eggs, with asparagus, or poached salmon. I could go on. It is a rich, buttery sauce freshened with the lightest touch of lemon. I love butter, as did my Mum, and there is a moment when the alchemy of cooking brings the eggs and butter together which delights me every time I make this. I have found you can pre-make hollandaise, if prepping for breakfast, just pour the finished sauce into a thermos to keep warm. It will be ready to serve as needed.
ingredients
3 small egg yolks
1 tablespoon white wine vinegar
150g unsalted butter, melted
Sea salt
black pepper
1/2 lemon, juice only
method
Set a bowl over water and add the egg yolks, whisk for 2-3 mins to combine the yolks and when you set the colour slightly lighten add the white wine vinegar. Keep whisking for another 2 mins. Slowly add the melted butter, a little at a time and allowing the sauce to thicken slowly. Add all the butter and you should have a lovely thick silky sauce. Remove from the heat. Season with sea salt, pepper and lemon juice to taste and serve warm.