Hollandaise Sauce

Hollandaise sauce is one of those classics that chefs have to master and it can be terrifying for the novice. I'm going to give you my simplified version.

If you know how to make the sabayon, boil up the vinegar and peppercorns, whisk in the butter and correct the curdling, this shortcut is not for you. You will treat it with contempt.

Others who would like to serve this sauce without having to face the pitfalls will welcome a helping hand. Follow me, folks. Here's a never-fail recipe that is almost like the real thing.

Ingredients

2 whole eggs
250g (half a pound) unsalted butter, melted
Juice of 1 lemon
white pepper to taste

Method

In a food blender, blitz the eggs until foaming. With the motor running, pour in the warm melted butter in a steady stream followed by the lemon juice. Taste and adjust the seasoning with the pepper.

Transfer the mix to a serving jug and keep warm. That's warm - not hot.

Serve with any grilled or pan-fried fish, asparagus spears, cauliflower, broccoli, etc.

The sauce will keep in the fridge for up to 24 hours and in the freezer for a week or more

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First published on Qassia