Page title and description
Sauces, conserves & preserves
Hollandaise
Try this silky, unctuous sauce with roasted or steamed asparagus or purple sprouting broccoli, or with grilled fish or eggs Benedict or a fillet of salmon. The addition of the cayenne, mustard and fresh herbs is optional. This isn't a difficult sauce to make, despite its reputation, but you need to keep whisking all the time to prevent the risk of curdling.
Ingredients
- 250g unsalted butter
- 3 egg yolks
- juice of 1 lemon
- pinch of cayenne
- 1 tsp grain mustard
- 1 tsp tarragon, chopped
- 1 tsp chives, chopped
- salt and pepper
Method
Prep time:
5 min
PT5M
Cooking time:
10 min
PT10M
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Step 1
Melt the butter slowly in a pan, then remove from heat. Whisk the egg yolks with the lemon juice and cayenne over a pan of simmering water until thick.
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Step 2
Then add the melted butter a little at a time until all has been incorporated. Stir in the mustard and herbs, and adjust the seasoning.
