Hollandaise sauce

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

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.

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Hollandaise sauce

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.