Oh, Hollandaise. The creamy, buttery and slightly zesty sauce we dream about mid-week while waiting for Sunday brunch to arrive.
We believe every day is worthy of the delightful breakfast-topper, but if you don’t want to head to the local cafe to indulge, you can make it yourself at home.
Hollandaise sauce is one of the ‘mother sauces’, the five sauces proclaimed as fundamental and essential to French cuisine by legendary chef Auguste Escoffier.
This Hollandaise sauce is so good people will be calling you a MasterChef.
Plus, it’s quick, simple and triple tested.
Thanks to our sister site Women’s Weekly Food for the recipe.
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Hollandaise sauce ingredients
3 egg yolks
1 tbsp hot water
1 tbsp lemon juice or water
sea salt and freshly ground black pepper
150 g butter, melted
How to make Hollandaise sauce in just 3 steps
Place egg yolks, water, lemon juice and seasoning in a large bowl. Put bowl over a saucepan of barely simmering water and whisk until eggs have doubled in volume, being careful eggs do not get too hot and begin to curdle.
Whisking continuously, add warm melted butter in a thin and steady stream until sauce has thickened and increased in volume again.
Check seasoning and serve sauce immediately, or cover closely and keep in a warm place for up to four hours before serving.
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