Hollandaise Sauce (Easy Version)
Hollandaise Sauce (Easy Version)
Steve Lister
For a very long time I've wanted to make Eggs Benedict, which need a Hollandaise sauce topping. Making this sauce always seems like hard work and you require a double boiler or Bain-marie (also known as a water bath) for making it properly. So, I decided to make it with an easier method. The result came out very well, tasted great and took no more than five minutes (I do have all the photos separately if needed)
Ingredients
2 egg yolks of medium eggs
1/2 tsp. sea salt
1/2 tsp. corn flour
1 tbsp. rice wine vinegar
1 tbsp. lemon juice
150 gm. butter
Instructions
Place the egg yolks into a cold pan.
Add salt and corn flour and whisk together to create a paste.
Add the vinegar and lemon juice then whisk in some more.
Place the pan on a low heat, add butter and whisk continuously (don't stop) until the butter melts and it mixes together with the rest of the ingredients.
Keep whisking on the heat for about 3 minutes until the eggs are cooked and the sauce is thickened.
Serve warm straight away. It does not store well, reheating usually curdles it. If you have less time at the last minute, measure out all ingredients in advance and make it fresh just before you serve it.
