Printable Version
Hollandaise sauce
Ingredients
- 6 tbsp white wine vinegar
- 175g/6oz unsalted butter, melted
- 4 large British Lion egg yolks
- salt and freshly ground black pepper
Preparation time: 5 mins.
Cooking time: 5 mins.
Serves: 4.
This is a real classic sauce favoured by all the top restaurants, but it needn’t be daunting if you follow our straightforward method. It is a very rich, luxurious sauce which is classically served with poached fish and vegetables.
Method
- Place the vinegar in a small pan and simmer until reduced by half. Place the egg yolks and vinegar in a small heatproof bowl and set it over a pan of gently simmering water.
- Use a wire whisk to whisk the mixture until it is thick enough to leave a ribbon trail when the whisk is lifted.
- Whilst still whisking, gradually add the butter in a slow but steady stream until the mixture
has thickened and all the butter is incorporated. Season to taste. Remove the bowl from the heat and set aside. Whisk in a couple of spoonfuls of warm water into the sauce for a slightly thinner consistency. Serve warm with poached fish or vegetables.