RECIPE: Hollandaise Sauce
YOU WILL NEED
125g unsalted butter
2 egg yolks
2 tbsp white wine vinegar
Lemon juice to taste
Salt and pepper, to taste
MAKES 6 SERVINGS, PREP AND COOK TIME 20 MINS
Place the unsalted butter in a glass bowl and gently melt over a pan of barely simmering water. Remove from the heat and allow it to stand for about 10 minutes until the milk solids sink to the bottom. This is clarified butter. Do not stir.
Place the egg yolks in a small bowl, again suspended over a saucepan of barely simmering water. Add the vinegar.
Whisk vigorously until the mixture forms a light airy foam.
Gradually add the clarified butter a little at a time to the egg mixture, while being careful not to incorporate the milk solids. Whisk constantly to form an emulsion, thick enough to coat the back of a spoon, which will take about 7 minutes.
Season with salt and lemon juice.
Add a dash of pepper and keep warm until required.