Hollandaise is another sauce classic. It has a twang, is fresh and with great flavor. It goes really well with both asparagus and on eggs Benedict.
Hollandaise sauce belongs to the same family of sauces as the Bearnaise sauce. They differ in the flavoring.
- 3 egg yolks
- 5 oz butter
- 1 tbsp lemon juice
- salt, pepper
- Start by melting the butter slowly in a pan. Wait for it to cool down again, you want the temp to go down to at least 50° C / 122° F.
- Now, what to do with all those egg whites, you wonder? Why not a Creme Toum, it’s a great sauce for grilled meats.
- Meanwhile, whisk the egg yolks with the lemon juice in a pan. Place the pan on the stove on medium heat and whisk constantly. The egg yolks will start to foam after a few minutes, keep whisking until you get a creamy consistency. This is key to making a good hollandaise sauce. Turn down the stove if needed while whisking to avoid the egg yolks coagulating too fast.
- Now start adding the butter to the egg yolks very slowly, whisking steadily all the time. The trick is to get the egg yolks to bind the butter.
- Keep pouring the butter very slowly, and keep whisking until all of it is mixed. It usually takes a few minutes, but that’s better than when the sauce splits. Now add salt and pepper to taste.