Hollandaise Sauce
This is another classic French butter sauce, you can see it drizzled here over an Eggs benedict. You may have seen it on an egg McMuffin at McDonalds … but trust me that shelf stable (stabilized by gelling it with with cornstarch) stuff is a mere shadow of what freshly made Hollandaise sauce is like.
It’s notoriously tricky to make .. but there is a trick with a stick blender and a microwave that makes it easy as.
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Ingredients
- 2 egg yolk
- 1 tsp dijon mustard
- 1 tbsp lemon juice
- 1 pinch Salt
- 1 pinch white pepper
- 100 g butter
Ingredients
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Instructions
- Put the the butter in a microwave safe container and melt it in the microwave for 1 min. Then heat it for an additional 30 seconds so it is hot.
- Put the egg yolks, mustard, seasonings and lemon juice in a mixing jug and using a stick blender combine thoroughly.
- While still blitzing with the stick blender, add the hot melted butter in a thin stream which should emulsify with the mixture thanks to the lecithin in the yolks - and the mix should thicken.
- Once all the butter has been added, remove the stick blender and stand the mixing jug in a pot with a little hot water to keep the jug and it's contents warm until you use the sauce.
I sure wish recipe writers would be consistent with their weights and measures. Teaspoon, tablespoon and 100g of butter? Sheesh.