Hollandaise Sauce
Recipe Information
Hollandaise Sauce
Cultural Context
Hollandaise sauce, a classic French sauce, is often associated with British cuisine through its use in dishes like Eggs Benedict. Traditionally made with just egg yolks and butter, it embodies the elegance of French culinary techniques. Today, it is celebrated worldwide, often enjoyed with vegetables, fish, and breakfast dishes, showcasing its versatility and rich flavor.
Melt the butter in a small saucepan over low heat and set aside.
Bring a pot of water to a gentle simmer, then place a heatproof bowl over the pot, ensuring it doesn’t touch the water.
Add the white wine vinegar, egg yolks, and a pinch of salt to the bowl. Whisk continuously until the mixture thickens and turns pale, about 5-7 minutes.
Stop the heat and place a towel under the bowl. Slowly drizzle in the melted butter, whisking constantly to create an emulsion. Add half, then a little water if thick, then the rest.
Add lemon juice, salt, and pepper to taste. Set aside, keeping warm.
Equipment Needed
Allergens
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