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Hollandaise is a classic French sauce produced by the emulsification of butter, lemon and egg yolks which are seasoned with a little salt and cayenne pepper. Some recipes suggest vinegar as apposed to the lemon juice, while some also include a little water with the egg yolk. A normal ratio of ingredients for Hollandaise is 1 egg yolk to 1 teaspoon of water, 1 teaspoon of fresh lemon juice, 4 tablespoons of unsalted butter and a pinch each of fine salt and cayenne pepper.

1) Combine the egg yolk with a little cold water.

 

3) Place the bowl over a pan of simmering water.

 

5) Remove from heat and add the butter very, very slowly while continuing to whisk.

 

7) While continuing to whisk add the lemon juice. Season with salt an cayenne pepper to taste.

2) Whisk these together until light and foamy.

 

4) Wisk lightly until slightly thickened.

 

6) The sauce thicken while the butter is being added.

 

Serve as required.

Hollandaise has a rich and creamy appearance with a smooth texture and a distinctive piquant. An excellent sauce when served with eggs dishes, vegetables or poached fish. Its origins are unclear with many believing it to have been originally developed for a state visit by the King of the Netherlands to France. Hollandaise is sometimes referred to as Dutch sauce. A reference to a sauce similar to Hollandaise is found in ‘Le Cusinier Francois’ dating from 1651, Francois La Varenne describes a sauce which “is made with good fresh butter, a little vinegar, salt, nutmeg and an egg yolk to bind”. Hollandaise requires some skill and knowledge to prepare. If the ingredients are not emulsified correctly they will separate, resulting in the sauce separating and coagulating. It should be produced and served warm, not hot or over heated. A normal ratio of ingredients for Hollandaise is 1 egg yolk to 1 teaspoon of fresh lemon juice, 4 tablespoons of unsalted butter and a pinch each of fine salt and cayenne pepper. When producing this sauce a good quality whisk and thin-bottomed bowl should be used. Separate the egg and beat the yolk thoroughly. Add the lemon juice. Clarify the butter and add very very slowly to the egg, whisking continually over a pan of simmering water. Do not over heat, this will scramble the egg. Eventually the egg will begin to thicken, at this stage the butted may be added more quickly. When all the butter has been added and the sauce has thickened, add the salt and cayenne pepper. Serve immediately as required. This same method is used to produce mayonnaise, but without the use of heat and by replacing the butter with oil and with the addition of mustard.