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.

Serves: 4

Ingredients

ImperialMetric
3 egg yolks
5 oz butter
1 tbsp lemon juice
salt, pepper
3 egg yolks
150 grams butter
1 tbsp lemon juice
salt, pepper

Instructions

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 105° F. Meanwhile, whisk the egg yolks with the lemon juice in a bowl. Now start adding the butter 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.

Now, what to do with all those egg whites, you wonder? Why not a Creme Toum, it’s a great sauce for grilled meats.