Whenever I make hollandaise sauce, I find that I make way too much. I’ve also messed it up a few times as it’s a bit of a pfaff. This recipe is apparently from McGees on Cooking and is as easy as it gets.
- 2 egg yolks
- 125g cold butter
- 1/8 of a lemon
- 1 tablespoon water
Place the egg yolks, water and butter in a small saucepan over low heat and whisk constantly. Don’t let up or leave it. When the butter is melted, turn the heat up to medium and continue to whisk until thickened, squeeze in lemon to taste and add some salt and white pepper (black pepper is just as tasty, but less traditional and not quite as pretty). Serve immediately or keep warm in a thermos.
Job done. Perfectly silky, delicious and just the right amount for two eggs Benedict or two generous portions of asparagus.