Andrew Prior

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Hollandaise Sauce - Mother Sauces

Andrew Prior

One of five mother sauces in modern French cuisine the hollandaise sauce is thought to have come from Holland in the 16th century. Back then it was just called a fragrant sauce. No dutch people were harmed though is the making of this sauce.

Ingredients

  • 125g unsalted butter

  • 2 egg yolks

  • 1/2 tsp white wine vinegar

  • 1 tbsp filtered water

  • Pinch of cayenne pepper

  • Pinch of salt

  • Juice of half a lemon

Serves 4

Method

  1. Melt the butter in a saucepan

  2. Combine the yolks, vinegar and water in a heat proof bowl and whisk to combine

  3. Place over a bain-marie and whisk until it starts to thicken, approximately 3-5 minutes

  4. Remove from heat and gradually whisk in the melted butter until fully combined

  5. Add the cayenne pepper and salt

  6. Season with the lemon juice and serve