Hollandaise sauce

Hollandaise sauce

By
From
Alimentari
Makes
250 ml
Photographer
Lauren Bamford

Ingredients

Quantity Ingredient
200g clarified butter or ghee, (see note)
2 egg yolks
30ml white-wine vinegar
1 teaspoon salt
1/2 lemon, juiced

Method

  1. In a small saucepan, melt the butter or ghee.
  2. Half-fill a separate saucepan with water and bring to a simmer. Place a heatproof bowl over the top ensuring the bottom of the bowl isn’t touching the water. Add the egg yolks and vinegar to the bowl and whisk until light and fluffy. Add the melted butter in a slow stream, constantly whisking until the sauce is thick.
  3. Stir in the salt and lemon juice.
  4. Set aside to cool slightly. Use immediately.

Note

  • To make the clarified butter, gently melt 250 g unsalted butter in a saucepan over low heat. Bring to the boil and cook until the surface is foamy. Skim and discard the foam, then carefully pour the melted butter into a container, leaving any solids in the base of the pan.
Tags:
alimentari
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