Smooth and silky with a lemony zing, a good Hollandaise sauce can transform the mediocre into the magnificent, plus, it’s really quite simple to make

Method

    1. Place a bowl over a saucepan of lightly simmering water. Add 3 free-range egg yolks and 2 T water to the bowl and whisk until doubled in volume and pale in colour.

      Step 1

    2. Cube 175 g room-temperature butter and slowly add it to the egg mixture, mixing in each cube before adding the next one. The sauce will initially be thin but will thicken as more butter is added. If the mixture splits during this process, simply remove the bowl from the heat, add 1 t water and mix until the sauce is smooth and emulsified.

      Step 2

    3. Once the sauce resembles lightly whipped double cream, remove it from the heat and mix in 2 T lemon juice, salt and ground white pepper to taste. Serve immediately over poached eggs or vegetables.

      Step 3

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