Hollandaise Sauce
75-100g (3-4oz) Butter
2 Egg Yolks
1 tbsp Lemon Juice or White Wine Vinegar
Salt and Pepper
Work the butter to soften it.
Beat the egg yolks and a teaspoon of butter together with a pinch of salt and pepper.
Add the lemon juice (or vinegar).
Transfer to a bain-marie (bowl over a saucepan of water), the water should not be boiling.
Whisk until the mixture thickens.
Gradually whisk in the remaining butter half a teaspoon at a time.
Season to taste.
The sauce should be thick and smooth.
Hollandaise Sauce (Liquidiser Method)
225g (8oz) Butter
4 Egg Yolks
2 tbsp Lemon Juice or White Wine Vinegar
Salt and Pepper
Melt the butter over a low heat.
Place the egg yolks, lemon juice (or vinegar) and a pinch of salt and pepper into a liquidiser and process at low speed for 20 seconds.
Pour the butter in a slow steady stream, whilst processing, switch off once all the butter has been added.
Transfer to a bain-marie (bowl over a saucepan of water), the water should not be boiling.
Whisk until the mixture thickens.
Season to taste.
The sauce should be thick and smooth.
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