Perfect Hollandaise

Hollandaise sauce is one of my personal favourites to make. It’s silky, creamy texture works beautifully with fish, eggs or asparagus. It can also be used as a base for other sauces like the Béarnaise, or for combining with whipped cream for an even lighter richer version.

It can look a little daunting, but honestly once you’ve done it a couple of times you’ll get a feel for the texture, right application of heat and correct taste. It’s this trial and error process that will really teach you how to make the sauce perfectly and help with balancing the three key ingredients.

The below guidelines are a sure fire way to ensure you reach that saucy nirvana when testing for taste and texture.

Too / not Acidic enough? Use less or more vinegar.
Not thick enough? Try whisking for longer (but not too long!) or adding an extra yolk.
Too orange or thick? Incorporate more butter.

I’ll show you two separate methods, the first is the traditional method and the second will use a blender. Both ways will work so it’s just a matter of what feels most comfortable for you.

Method one requires setting up a Bain Marie (Water Bath) and allot of whisking, I prefer this since it allows for more control and doesn’t require cleaning a blender.

Method two requires no heating as the blender naturally cooks the ingredients, this method is also the quickest and most fool proof, it just takes some cleaning at the end!

Ingredients

  1. 2 Egg yolks
  2. 1 tablespoon of lemon juice / White wine vinegar (Or use half of each)
  3. 1/4 block of melted butter

Method 1

  1. Gently melt butter in a pan or microwave so it just turns to liquid (Too much heat and the fat will brown)
  2. Create a Bain Marie taking a pot of boiling water, sitting a glass or metallic bowl over it.
  3. Combine the yolks with your choice of vinegar, season and begin vigorously whisking with a balloon whisk.
  4. Very slowly incorporate the melted butter whilst constantly whisking.
  5. keep incorporating butter until the sauce sits over the back of a spoon without dripping off like water.
  6. Serve warm or room temperature.

Method 2

  1. Gently melt the butter in the microwave or until liquified.
  2. Add egg yolk, vinegar / lemon juice to the blender followed by seasoning with salt and pepper.
  3. Begin blending and very slowly pour melted butter into the blender.
  4. Taste for seasoning and check texture.