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!!
1. Put everything together and bring to boil reduce by 1/3
2. Jar and store in the fridge
1. Put the whole egg, yolk and hollandaise reduction into the bowl whisk to combine.
2. Over the baine marie, whisk the egg mixture till it doubles in size and you can leave a figure 8 on top of the sabayon that lasts for 3 seconds.
3. Remove from the heat, place on tea towel folded into 4(this will stop it slipping around. Warm the Ghee to about 40 c.
4. In a slow steady stream pour the ghee into the sabayon whilst whisking very fast this will emulsify the sauce and ensures it won't split. (If it does split, then you can save it by whisking one extra egg yolk and slowly pouring the split mixture into this egg yolk, until all the mix is emulsified).
5. Season with salt, pepper, lemon juice and cayenne.
6. Taste and adjust and taste again if necessary. To store put a cartouche on top, to stop a skin forming.
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