Hollandaise sauce
Learn how to make hollandaise sauce for eggs benedict or other brunch dishes. This classic creamy sauce takes just 10 minutes to whip up.
Ingredients · Servings 2
- 125g butter
- 2 egg yolks
- ½ tsp white wine vinegar or tarragon vinegar
- squeeze of lemon juice
- pinch of cayenne pepper
- 1 muffin halved
- 2 slices of ham warmed
- 2 poached eggs
Method · 10 min
- Melt the butter in a saucepan and skim any white solids from the surface. Keep the butter warm.
- Put the egg yolks, white wine or tarragon 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 pale and thick, about 3-5 mins.
- 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. (If it gets too thick, add a splash of water.)
- Season with a squeeze of lemon juice and a little cayenne pepper. Keep warm until needed.
- To make eggs benedict, toast the muffin halves, top each half with a slice of warmed ham and a poached egg, and spoon over a generous helping of hollandaise.
