Here’s how to make the best-ever hollandaise sauce. Serve it on top of poached eggs for a cafe-style brekkie.
Makes11, cup
Cook time10 mins10 minutes
Prep time5 mins5 minutes
cup
Ingredients
60g unsalted butter, chopped
3 egg yolks
2 tbsp lemon juice
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Method
Step 1
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.
Step 2
Add butter, one cube at a time, whisking constantly and adding another cube when the previous one is incorporated completely.
Step 3
Remove the bowl from the pan. Whisk in lemon juice and season with salt and ground white pepper. Serve immediately.
Here’s how to make the best-ever hollandaise sauce. Serve it on top of poached eggs for a cafe-style brekkie.
Method
Step 1
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.
Step 2
Add butter, one cube at a time, whisking constantly and adding another cube when the previous one is incorporated completely.
Step 3
Remove the bowl from the pan. Whisk in lemon juice and season with salt and ground white pepper. Serve immediately.
