Hollandaise sauce

Hollandaise sauce provides the finishing touch to a light meal of smoked salmon with a poached egg.

Hollandaise sauce is considered by some historians to have originated in the Netherlands.  A recipe for Hollandaise sauce was found in a Dutch cookbook dating back to the 16^th century.  In the 19^th century, Mrs. Beaton’s Book of Household Management, 1^st edition, refers to a ‘Dutch sauce’, which is, in essence the same as Hollandaise sauce. Even the name links it to Holland.

Hollandaise sauce is an emulsion of egg yolk, water and butter – three ingredients that do not readily mix – with the addition of some lemon juice, a pinch of salt and an optional dash of white or cayenne pepper.

The emulsion is achieved by prolonged whisking of first the yolks with a little water and lemon juice, and then the slow addition of melted or soft butter – over hot, not boiling, water.

This yellow sauce is satin-smooth and buttery with a subtle tang. It pairs well with vegetables, especially fresh green asparagus and broccoli, eggs, fish and even meat.

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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.

Ingredients

• 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

Instructions

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.

Notes

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.

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