A particularly delicate and quite unstable sauce (you can cut it when you want) that is made from an emulsion of melted butter and egg yolks – two ingredients that are quite difficult to combine normally.
4 egg yolks
100 g butter
honey
1 tbsp lemon juice
salt to taste
1
Melt the butter in a saucepan, then let it cool to room temperature. Bring the water to the boil in another saucepan. Separate the egg yolks into a metal bowl that fits snugly over a pan of simmering water (bain marie). When the water starts to simmer gently, place the bowl of egg yolks on top and, using a whisk, begin to whisk them gently. Add the cooled butter and whisk vigorously, then remove the bowl from the double boiler and add the lemon juice, salt and (if you like) a little honey. Whisk until you get a light foam.
Hollandaise sauce is perfect for asparagus or eggs Benedict.
Ingredients
A particularly delicate and quite unstable sauce (you can cut it when you want) that is made from an emulsion of melted butter and egg yolks – two ingredients that are quite difficult to combine normally.
4 egg yolks
100 g butter
honey
1 tbsp lemon juice
salt to taste
