Sunday, 2 October 2011

Recipes - Hollandaise Sauce

The quintessential must have for a Sunday morning breakfast...or any morning for that matter.  Pour in on your eggs, your toast, your bacon or straight in your mouth!  This recipe is not hard but the directions do need to be followed to the letter.

2 egg yolks, at room temperature
120g butter, cubed, at room temperature
2 tbs water
2 tbs lemon juice
salt and white pepper, to season

Pictured here w Smoked Salmon Asparagus
Step 1 - Fill a small saucepan with water and bring to boil.  Reduce heat until water has reached a consistent very slow simmer.  Place a bowl over the water that fits snugly against the sides of the pan but does not touch the water.
Step 2 - Place yolks and water in bowl and whisk constantly for three minutes.  Mixture will thicken, become pale, double in volume and leave a ribbon trail when whisk is lifted.
Step 3 - Add butter, a cube at a time and whisk constantly until fully incorporated before adding next butter cube.  It should take about ten minutes to add all the butter.
Step 4 - Remove from heat, add lemon juice, season with salt and pepper and whisk until combined.  Serve immediately.

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