Hollandaise sauce: how to make
At first glance, making hollandaise sauce can look tricky but it is completely achievable if you follow a few tips.
Like mayonnaise, hollandaise is an emulsion and requires the drops of fat (butter, in the case of hollandaise) to be held togther by the whisked egg yolks. The butter needs to be added gradually. If you add it too quickly, the mixture will curdle.
The sauce should be thick and firm when the butter is absorbed.
Here are some recommendations:
- Make sure the eggs and vinegar are of a creamy consistency before starting to add butter.
- Hollandaise will split or curdle if the butter is added before the eggs and vinegar reduction have been whisked to the consistency of cream.
- Use warm butter.
- Hollandaise will scramble if the eggs get too hot. To cool quickly, place the bowl in a sink of cold water and continue whisking to cool down. You can then return to the heat to continue adding the butter.
- You can easily change the flavourings by adding lemon juice, orange juice, lime juice or herbs etc.
To make eggs benedict
Serve hollandaise poured over poached eggs on top of toasted English muffins and fried bacon. Or serve the hollandaise in a small jug on the side for people to add the desired amount.