Gourmet Archives

Breakfast recipes

Braised cabbage with apple and duck

25 minutes

Asian recipes

Orange-sesame duck and butternut noodles

15 minutes

Brunch recipes

Cuttlefish-ink spaghetti with green olive sourdough sauce and Brussels sprouts

15 minutes

Beef recipes

Hollandaise

20 minutes

Hollandaise

Serves Makes 1 cup

Difficulty Easy

Prep Time 5 minutes

Cooking Time 20 minutes

Ingredients

2 T white wine vinegar
3 T cold water
3 free-range egg yolks
250 g clarified butter
Lemon juice, a squeeze
Salt, to taste

Method

In a small saucepan, combine the vinegar and 2 T water. Cook over a high heat until reduced to 1 T.
Remove from the heat and add the remaining water. Place in a bowl and add the egg yolks.
Using an electric beater, beat the mixture until thick and creamy. Place the bowl over a small pot of simmering water. Whisk in 1 T clarified butter at a time until well incorporated.
When all the butter has been incorporated, season with lemon juice and salt. If the Hollandaise is too thick, add a drop of boiling water. Keep warm and covered until ready to use.

Cook's note: This is the only mother sauce that isn’t thickened by making a roux. It’s thickened using an emulsion of egg yolk and melted butter, and can easily split because of the delicate balance involved. Serve it with classic eggs Benedict or steamed asparagus.

Discover more breakfast recipes here.

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Braised cabbage with apple and duck

Orange-sesame duck and butternut noodles

Open two-cheese croque madame

Mocha in a cone

Cuttlefish-ink spaghetti with green olive sourdough sauce and Brussels sprouts

Oxtail with creamy polenta

Duck ragú pie

Hollandaise

Hollandaise

Ingredients

Method