Simple Hollandaise Sauce
Ingredients
  • 8 oz (225g) of butter
  • 3 large egg yolks
  • 2 tbsp of hot water
  • just over 1 tbsp of lemon juice
  • pinch of salt
  • pinch of cayenne pepper
Method
  1. Melt the butter slowly in a medium-sized saucepan. Once the butter has melted, remove the pan from the heat and leave to one side.
  2. In a small mixing bowl, whisk together the egg yolks.
  3. Whilst continuing to whisk, add the lemon juice, salt and cayenne pepper to the beaten egg yolks.
  4. Next, very slowly to begin with, whisk in the melted butter and the 2 tbsp of water. Continue to whisk constantly.
  5. Return the mixture to the saucepan, heat over a very low heat, still whisking all the time until the sauce thickens.
  6. Serve immediately or keep warm for up to 30 minutes before serving.


Hollandaise Sauce
Ingredients:
  • 8 oz (225g) of butter cut into small chunks
  • 3 egg yolks
  • 1 tbsp of lemon juice
  • pinch of cayenne pepper
  • salt and pepper
Method
  1. Whisk the egg yolks, lemon juice, cayenne pepper, salt and pepper together with a wire whisk in a medium-sized saucepan.
  2. Add the pieces of butter and turn the stove to a medium heat.
  3. As the butter melts into the egg yolk mixture, whisk continuously.
  4. Once the butter has melted, continue to whisk the mixture until all the ingredients have blended together and the sauce begins to thicken.
  5. Check the seasoning and then serve immediately.



Traditional Hollandaise Sauce
Ingredients
  • 1 1/3 cup of butter
  • 2 egg yolks
  • 2 tbsp of cold water
  • 1 tbsp of lemon juice
  • 1 tsp of salt
  • pinch of cayenne pepper
Method
  1. Melt the butter in a medium-sized saucepan over a low heat.
  2. Once the butter has melted, remove the pan from the heat and set aside.
  3. Taking a spoon, skim off the foam from the surface of the melted butter and discard.
  4. Transfer the rest of the butter to a warmed pouring jug and set aside.
  5. Pour 2 inches of water into a saucepan and heat so that the water is gently simmering but not boiling.
  6. In a glass bowl, whisk the egg yolks with the water until frothy.
  7. Place the bowl over the pan of simmering water and continue to whisk the egg yolks for several minutes until they have thickened.
  8. Remove the bowl from the heat and continue to whisk the eggs for a further minute, in order for the eggs to cool down.
  9. Place the bowl with the eggs back into the saucepan but remove the saucepan from the heat.
  10. Very slowly, pour the melted butter into the egg yolk mixture, making sure that you continuously whisk the eggs whilst doing so.
  11. Whisk in the remaining ingredients until they have thoroughly blended together and the sauce is as thick as you require.
  12. Check the seasoning and then serve immediately or keep warm over a bowl of hot water for up to 30 minutes.