How to make easy Hollandaise sauce
Caro de Waal shows you in a few easy steps. See the VIDEO included.
|2||eggs — just the yolks|
|2 tsp||Dijon mustard|
|Juice||lemon — halved|
|freshly ground black pepper|
Place 300g butter into a measuring jug and place into the microwave for 2-3 minutes until piping hot.
Separate the eggs and place the 2 yolks into a high glass container (I use a large measuring jug here too).
Add the mustard, lemon juice and a good grinding of black pepper and large pinch of salt.
Blend this with a hand blender.
When the butter is really hot, pour it in a very thin, slow stream into the egg mixture. It must be almost boiling, as this is what cooks the egg yolks, you don’t want that ‘eggy’ flavour.
You must keep the blender on and make sure to not add too much butter as it will split the mixture.
When the butter is finished you should have the right consistency.
Season to taste.
Tip: If you would like it to be thicker, add more melted butter in a thin stream as you’ve been doing.
If you would like it a bit thinner, add a splash of hot water and mix thoroughly.
See the fabulous VIDEO of how to do this.
Ladle this silky Hollandaise over a delicious Eggs Benedict with Parma ham.