There is nothing better than a beautiful velvety hollandaise sauce poured over eggs benedict of a perfect grilled piece of Salmon. Below is my recipe for the perfect Hollandaise Sauce. Be sure to always buy the best available, free range eggs.
Hollandaise Sauce
- 125g butter
- 2 egg yolks
- ½ tsp white wine vinegar or tarragon vinegar
- squeeze of lemon juice
- pinch of cayenne pepper
STEP 1
Melt the butter in a saucepan and skim any white solids from the surface. Keep the butter warm.
STEP 2
Put the egg yolks, white wine or tarragon vinegar, a pinch of salt and a splash of ice-cold water in a metal or glass bowl that will fit over a small pan. Whisk for a few minutes, then put the bowl over a pan of barely simmering water and whisk continuously until pale and thick, about 3-5 mins.
STEP 3
Remove from the heat and slowly whisk in the melted butter bit by bit until it’s all incorporated and you have a creamy hollandaise. (If it gets too thick, add a splash of water.) Season with a squeeze of lemon juice and a little cayenne pepper. Keep warm until needed.