Feed your appetite for cooking with Penguin’s expert authors
Hollandaise Sauce
Introduction from Tim Hayward
As well as emulsifying, egg yolk thickens when heated. Think custards. By gently heating an emulsion sauce whilst beating, it’s possible to create something rich like a mayo and stable like a custard. Neither of these qualities in itself is enough to explain the regal sublimity of the hollandaise, a sauce which outranks the kingly mayonnaise simply by being made with melted clarified butter rather than any healthy vegetable oils.
Ingredients
Method
Watch how to make the hollandaise sauce
Cut the butter into small dice, sprinkle on a plate and place in the fridge.
Make a bain-marie with a bowl over a pan of boiling water. Pour in the egg yolks and whisk them, regularly checking the temperature with a probe thermometer until they begin to thicken at 62°C.
At 62°C remove the bowl from the heat and begin whisking in the butter cubes a few at a time. The temperature will drop. As soon as the butter stops melting easily, put the bowl back over the heat and bring it back up to 62°C.
Once all the butter has been absorbed, whisk in lemon juice to taste, salt and a little black pepper.
Reviews
Have you tried this recipe? Let us know how it went by leaving a comment below.
Our team will respond to any queries as soon as we can - this may take longer over weekends. You do not need to resubmit your comment.
Please note: Moderation is enabled and may delay your comment being posted. There is no need to resubmit your comment. By posting a comment you are agreeing to the website Terms of Use.