A silky warm French mother sauce of egg yolks, clarified butter and lemon juice, ideal with asparagus, eggs, fish and vegetables.
Classic French Hollandaise Sauce
Description
A silky warm French mother sauce of egg yolks, clarified butter and lemon juice, ideal with asparagus, eggs, fish and vegetables.
Ingredients
Ingredients
Instructions
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Clarify the butter and keep warm.
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Set a heatproof bowl over barely simmering water without touching it.
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Whisk yolks, lemon juice and cold water for 3–5 minutes until pale and thick.
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Off the heat, slowly whisk in clarified butter, beginning drop by drop.
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Season and loosen with warm water if needed; serve immediately warm, not hot.
Note
Use gentle heat to prevent scrambling. If splitting begins, remove from heat and whisk in 1 tsp cool water. Contains lightly cooked egg yolks. Best served immediately.
hollandaise sauce, French mother sauce, classic hollandaise, eggs Benedict sauce
