Hollandaise Sauce (Traditional method)

0
119
traditional hollandaise sauce

Overview
My wife loves Eggs Benedict since she discovered it a a local cafe. We were using a hollandaise sauce from our local supermarket, however when they stopped producing it, we stopped having our weekend indulgence. So, only one way to go: make it yourself.

After a few trial and error cooks, (and a few spectacular disasters) I have pretty much got this down pat so happy to share.

This recipe is enough for 2 generous serves (the way we eat it) or probably 4 normal person serves. What is normal anyway???

Time
Around 10 minutes

Ingredients
125g butter (1/2 a stick)
4 egg yolks
4-5 dessertspoons (around 30 ml) lemon juice
pinch of cayenne pepper

Equipment
Metal bowl
Double boiler pan (milk pan will suit)
Whisk
Microwave safe cup

Method
1 – Cut the butter into cubes / slices of around 10-20g ea and heat in microwave in cup and melt until thick but not all liquid. Do not split the butter. Better to under melt than over melt.

2 – Bring around 2-3 cm of water in double boiler to boil then turn to lowest simmer setting.

3 – Separate 4 yolks into metal bowl and whisk for around 20 seconds, placing on double boiler pan

4 – Continue to whisk yolks in bowl for around 30 seconds then gradually add butter, until all added. keep moving and whisking.

5 – Add pinch of cayenne pepper and around 3-4 tablespoons of lemonjuice, again, whisking in to mix. Taste and add additional lemonjuice if necessary but not too much.

6 – Let sit for 1-2 minutes then whisk again. Keep doing this until you start to have the mixture thicken slightly on the sides. Make sure this is scraped off and whisked into the mix. Turn off the heat but continue to whisk every 1-2 minutes to ensure an even cooking.

7 – Don’t let the sauce over thicken – should not be more than custard consistency.

8 – Pour liberally onto poached eggs for Benedict, lightly steamed asparagus or whatever you happen to fancy at the time.

9 – ENJOY!