Hollandaise, a classic French sauce, pairs perfectly with eggs, fish, and our favorite, English asparagus.
TIP: to transform it into Béarnaise sauce, add 2 finely chopped shallots, 6 peppercorns, and a few fresh tarragon leaves to the vinegar before reducing. This variation is ideal with a juicy steak. Feel free to experiment with different zests, spices, or fresh herbs to create your own unique version.
Serves 4
2 tbsp white wine vinegar
1 tbsp water
2 egg yolks
100g butter, diced
Salt, as required
Lemon juice, as required
White pepper, as required
Preparation Time: 3 minutes. Cooking Time: 18 minutes.
1. Place the vinegar and water in a small pan and heat in the boiling plate, hotplate on boiling setting or induction on high until reduced to about 1 tbsp.
2. Pour into a small bowl that will sit comfortably on top of the saucepan. Allow to cool.
3. Meanwhile, half-fill the saucepan with water and bring to a simmer on the simmering plate, hotplate on simmering setting or induction on medium.
4. Add the egg yolks and a pinch of salt to the vinegar.
5. Place the bowl on the pan and whisk the mixture until thick and creamy.
6. Remove from the heat and slowly whisk in the cubed butter a little at a time until the butter is fully incorporated and you have a creamy hollandaise sauce.
7. If the sauce becomes too thick or begins to curdle, add a splash of water or an ice cube.
8. Season with a squeeze of lemon juice, if desired, and a little pepper.
9. Keep warm until needed.
