Here’s how to make the best-ever hollandaise sauce. Serve it on top of poached eggs for a cafe-style brekkie.
- 60g unsalted butter, chopped
- 3 egg yolks
- 2 tbsp lemon juice
Combine egg yolks and 2 tablespoons of water in the heatproof bowl and place over a saucepan of barely simmering water. Use a wire balloon whisk to whisk the mixture constantly for 3 minutes or until it is thick and pale, has doubled in volume and a ribbon trail forms when the whisk is lifted.
Add butter, one cube at a time, whisking constantly and adding another cube when the previous one is incorporated completely.
Remove the bowl from the pan. Whisk in lemon juice and season with salt and ground white pepper. Serve immediately.