Hollandaise sauce is a staple recipe you need to know as it can be used to enhance so many recipes and as the base for other sauces. I learned how to make this for my Chicken Tiffany recipe with the aid Julia Child. My recipe is slightly altered to hers but still basically the same. This sauce can also be used for Eggs Benedict or as a topping for asparagus among many others.
Serves: 3-4 servings
Cooking time: 10 minutes
3 eggs yolks
5 ounces of butter (3 ozs melted, 2 ozs cold)
1 tablespoon water
1 tablespoon lemon juice
Pinch of salt
- Use a bain-marie or take a sauce pot with water and place a glass bowl over top over low heat.
- When the bowl is warm add the eggs to the glass bowl and beat with a whisk for 1 minute, until they are thick and sticky. Do not let the heat be too hot or the eggs will cook to fast and scramble. Be aware of the heat throughout this recipe. If needed place the bowl in another larger bowl with a bit of cold water at the bottom to stop the cooking process if needed.
- Add the water, lemon juice and salt and beat for another minute.
- Add one ounce of cold butter and stir the butter into the mixture until it has melted and created a thickened cream. Do not whisk. This takes about 1 – 2 minutes.
- Then continue to beat over the heat until the mixture has thickened enough that the sauce begins to pull away from the bowl as you whisk.
- Remove the bowl from the heat and add another ounce of cold butter. Beat the cold butter into the mixture which will help stop the cooking process.
- Add the melted butter a bit at a time (but not the milky white stuff at the bottom), continuing to whisk the mixture until it starts to thicken into the desired consistency. The consistency should be a thickened cream that can cling to the whisk.
- Use salt, pepper and further lemon juice to season to the desired taste.
- Serve immediately or keep warm until ready to serve.