Hollandaise is a very classical sauce it is one of the first you learn in culinary school, it is basically an emulsion of egg yolks, clarified butter and an acidic element, a versatile mother sauce, add chopped tarragon it becomes bearnaise, tomato it becomes sauce choron, or lightly whipped cream it becomes sauce mousseline, click here to see the many other variations.
It pairs well with pretty much anything, one of my favourites is with poached eggs, spinach and bacon on an english muffin, instead of using ghee I like to use a beurre noisette so there's a beautiful nutty flavour added to it!
Here's my recipe, I like to use the best ingredients I can sauce, here I am using eggs from our friends farm, Pepe Saya's Ghee, from his butter making master class at celebration cooking with Jessica Pedemont.
My tip: make the reduction before time and leave in the fridge in a kilner jar, you'll get enough for a few batches of sauce!!
The How To... section will have recipes, handy cooking tips & dish ideas, inspired by what I eat, make & try. I invite your suggestions in and I will put my spin on the recipe and publish