Hollandaise sauce
This yellow, satin-smooth, buttery sauce with a subtle tang, pairs well with vegetables, especially fresh green asparagus and broccoli, eggs, fish and some meats.
Recipe type: Sauce
  • 1 teaspoon lemon juice
  • 1 tablespoon cold water
  • 2 egg yolks
  • 1 stick (4 ounces) butter, melted
  • pinch of salt
  • white or cayenne pepper
  • squeeze of fresh lemon juice, optional
  1. Place a bowl over a saucepan of water, heat to boiling point and then turn off the heat. The bowl must not be in contact with the water.
  2. Put the lemon juice, cold water and yolks into the bowl and whisk until the yolks thicken slightly.
  3. Gradually add the heated butter while whisking, to create the emulsion.
  4. Whisk until the mixture thickens – coats the back of a metal spoon.
  5. Season to taste with salt, pepper and lemon juice and keep warm over hot water until ready to serve.
Use a bowl with rounded sides, angled over hot water, so that the mixture is easy to whisk - with no corners.

Should the mixture curdle at any stage, whisk in 1-2 tablespoons of cold water to rebind the emulsion.
Recipe by Cape Point Press at https://capepointpress.com/hollandaise-sauce/