Hollandaise sauce

Hollandaise sauce

This is essential for eggs Benedict. To complete the dish you just need a couple of poached eggs sitting on either a bed of wilted spinach (low starch option) or a couple of slices of spelt sourdough, toasted.
Prep Time 15 mins
Total Time 15 mins
Servings 2

Ingredients
  

  • 125 g butter grass fed if possible
  • 2 egg yolks
  • 1/2 tsp tarragon vinegar white wine vinegar can be used
  • lemon juice
  • cayenne pepper
  • ice cold water
  • salt

Instructions
 

  • Melt the butter in a saucepan and skim off the white solids to clarify it. Keep the butter warm.
  • Put the egg yolks and tarragon or white wine vinegar, a pinch of salt and a splash of ice-cold water in a metal or glass bowl that will fit over a small pan. Whisk for a few minutes then put the bowl over a pan of barely simmering water and whisk continuously until thick and light in colour, this should take approx 5 minutes.
  • Remove from the heat and slowly whisk in the melted butter, bit by bit until it’s all incorporated and you have a creamy hollandaise. Sometimes it gets a bit thick so just add a little more water.
  • Add a splash of lemon juice and cayenne to taste.
  • Pour over the poached eggs with toast or spinach and serve.

Notes

You could add some lightly fried shallots and chopped tarragon to make it into a bearnaise sauce to serve with steak. Hollandaise also goes well with fish.

Share this post

Share on facebook
Share on google
Share on twitter
Share on linkedin
Share on pinterest
Share on print
Share on email