Recipe

Hollandaise sauce

This creamy, classic French sauce is as versatile as it is more-ish. Serve with baked fish and vegies, as we did here, or use it to jazz up your breakfast poached eggs, a side dish of vegetables (try it with steamed asparagus), or grilled chicken.

Dec 30, 2014 1:00pm
  • 5 mins preparation
  • 7 mins cooking
  • Serves 4
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Ingredients

Hollandaise sauce
  • 180 gram butter, chopped
  • 4 egg yolks
  • 2 teaspoon lemon juice
  • 1 tablespoon finely chopped chives
  • roasted pumpkin wedges, roasted cherry tomatoes, pan-fried firm white fish fillets and lemon wedges, to serve

Method

Hollandaise sauce
  • 1
    Place butter in a small saucepan over low heat. Heat for 3 minutes. Using a large metal spoon. skim foam from butter surface. Stand for 5 minutes.
  • 2
    Combine egg yolks, 2 tablespoons water and juice in a small heatproof bowl over a saucepan of simmering water (don't let bowl touch water). Whisk for 1-2 minutes or until yolks are fluffy.
  • 3
    Whisk in the melted butter, a little at a time, letting it combine completely before adding more. If bowl becomes hot, remove from saucepan; whisk mixture until it cools slightly. Remove from heat; stir in chives. Season with salt and ground white pepper.
  • 4
    To serve, arrange pumpkin, tomatoes and fish on plates; drizzle with sauce. Serve at once with lemon wedges.

Notes

Makes 1 1/2 cups To make a Bearnaise sauce, add chopped tarragon. Use leftover egg whites in sponge cakes and scrambled eggs.

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