hollandaise in three steps

Level 2: gmi

You love Eggs Benedict but how do you make the sauce?

The technique of a Hollandaise sauce is considered difficult even by experienced cooks

In reality, nothing is easier.

If you desire success follow these instructions. You will absolutely succeed:

Step 1:

Put a spoonful of cold water, a little salt and two yolks of eggs into a small saucepan.

Put this little saucepan into a large one containing boiling water.

Holding the smaller one firmly, stir the mixture quickly with a fork until it begins to thicken.

Step 2:

Now you should lift the small saucepan out of the water and add two ounces (1/4 cup) of butter cut into pieces the size of a nut.

Place it back into the hot water.

Stir the mixture all the time with a wire beater - the butter melts and the sauce becomes creamy.

Step 3:

Lift it out of the water slightly.

Add two more ounces (1/4 cup) of butter cut in pieces. Stir. Put it back into the water.

The sauce thickens. Keep stirring.

Now dip your finger in. If it burns, lift the saucepan out of the hot water.

Stir fifteen seconds more. The sauce is now ready

***It should be thinner than a mayonnaise but coat the back of a spoon.

Pro tip:

If you like, add a few drops of lemon at the start before the butter. This will dramatically increase your chances of success.

Legendary with boiled fish or even tinned asparagus warmed in its own juice

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Based on the work of Edouard de Pomiane