Hollandaise Sauce

Hollandaise is one of the five sauces in the French mother sauces. Hollandaise sauce is well known as a key ingredient of Eggs Benedict, and is often paired with vegetables such as steamed asparagus.

It is a versatile sauce that can also be used for poached salmon.Add in whipped cream and you have created another sauce known as Mousseline Sauce.

Making Hollandaise sauce at home, requires practice and patience to get the right consistency.

If the temperature of the water bath is too hot, you ended with scrambled eggs. The temperature is too low, you will not get the right consistency.

Recipe(Prep 5 mins, Cooking time 20 mins)

(Serves 2)

Ingredients:

1 egg yolk

1/2 tsp water

50-55g clarified butter

Seasonings(A):

Salt

Black pepper

Lemon juice

Steps

1)Using water bath method, bring water to a simmer(below boiling).

2)Put a bowl over the pot of simmering water and add in egg yolk and 1/2 tsp water.

3)Whisk continuously the egg yolk until thickened and pale yellow in colour. Adjust the heat if the temperature gets a little high(you wouldn't want it to become scrambled egg)

4)When the egg yolk has doubled in volume and turned pale yellow, slowly add in clarified butter and continue to whisk to incorporate the butter.

5)Slowing adding in the remaining clarified butter, whisk until the sauce comes together and until a "ribbon" state of the sauce is achieved.

6)Add in salt and pepper to taste. Add in some lemon juice(adjust to your preferences)

7)Keep warm over the water bath until ready to serve(consume within 2 hours).