Hollandaise sauce
Sauces add so much to food, helping dress them up intensifying the flavours. This classic sauce is pretty easy to make and goes great with a multitude of offering especially steamed fish. It’s pretty similar to the ultimate steak sauce Bernaise, without the Tarragon. The main thing to watch is when you start to get the right consistency stop whisking as the sauce will thicken as it cools and the last thing you want is to curdle it as you will end up with something resembling scrambled eggs.
Servings: people
Ingredients
- 2 whole Egg seperated (£0.23)
- .5 whole Lemon juice of (£0.15)
- 80 grams Butter melted (£0.27)
- 5 grams English Mustard teaspoon
- Salt & Pepper
| Recipe Cost: |
| Serving Cost: |
Prep Time: 5 minutes
Cook Time: 10 minutes
- Separate the egg yolks and put them in a plastic bowl. Add the Lemon juice and mustard. Heat a saucepan of water then melt the butter in a covered container in the microwave. Once the water is simmering put the plastic bowl in it and start whisking. After about 30 seconds start to introduce the melted butter, continuing to whisk. Once all the butter has been added the sauce will thicken (be careful not to over whisk or curdle the sauce. Once you have the right consistency, remove the bowl from the water and season with salt & pepper. Can be served both hot or cold.
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