Hollandaise Sauce.

Hollandaise sauce is believed to have entered the French repertoire by way of Dutch Huguenot refugees in the 16th century. Whatever its origins, it is one of the five Great Sauces of classic French cuisine, the essential compliment to Eggs Benedict and asparagus. A lot of people avoid making it because they think that it is difficult to prepare, but this is not the case at all, although it is inherently unstable; do not leave it on the heat. Try it with fresh herbs. 


1 egg yolk.

¼ tsp lemon juice.

Dash cayenne pepper.

1 tsp chopped fresh herbs [optional]

75g unsalted butter, diced.

salt to taste. 


Using a balloon whisk, beat the egg yolks, lemon juice, cayenne and salt together in small, wide saucepan. Warm the mixture through over boiling water [use a double boiler if you have one] then beat in the diced butter. Whisk continuously until the mixture is smooth and thickened. Remove from the heat immediately or the mixture will separate. Serve immediately.

Note: Hollandaise Sauce freezes well and may be thawed then gently warmed though in a pan of warm [not hot] water.

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