It’s best known as the tangy finisher to the classic breakfast favourite – eggs Benedict. This quick and easy hollandaise sauce recipe is an emulsion of melted butter, lemon juice and egg yolks, that you and your eggs benedict just can’t turn down.
Top your poached eggs, eggs Benedict or salmon with scrambled eggs with our best-ever hollandaise sauce.
Once you’ve mastered this one, you’ll never have to buy breakfast out again! Hollandaise sauce is one of the ‘mother sauces’, the five sauces proclaimed as fundamental and essential to French cuisine by legendary chef Auguste Escoffier
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Ingredients
Method
1.Place egg yolks, water, lemon juice and seasoning in a large bowl. Put bowl over a saucepan of barely simmering water and whisk until eggs have doubled in volume, being careful eggs do not get too hot and begin to curdle.
2.Whisking continuously, add warm melted butter in a thin and steady stream until sauce has thickened and increased in volume again.
3.Check seasoning and serve sauce immediately, or cover closely and keep in a warm place for up to four hours before serving.
