This is a classic. So many of us are enjoying it
on Eggs Benedict at the moment that we thought that putting the recipe here
might help. It is also delicious on asparagus, broccoli, fish etc.
3 egg yolks - 1/2 lemon, juiced - 1
teaspoon cold water - 1/2 teaspoon white pepper - 125 g salted butter - salt to taste
In a small glass bowl (use one that will fit over
a saucepan of hot water), using an electric whisk, mix together the egg yolks,
lemon juice, cold water, and pepper till they are a frothy and light mousse,
doubled in volume. Have ready a saucepan of barely simmering water. Place the
bowl over the saucepan. You can use a double boiler. The bottom of the bowl
must not touch the water. Melt the butter and put it into a jug. Gradually
whisk a thin stream of the melted the butter into the yolk mixture. Continue
whisking over low heat for 8 minutes, or until sauce is thickened. Do not let
the mixture get too hot or the eggs will scramble. Taste the sauce and add salt
if necessary. Use immediately or cover with a cloth and keep in a warm place
until you need it. Not longer than a couple of hours though or the sauce will
spoil
Should the sauce split (the egg and butter begin
to separate) add another teaspoon of ice cold water and whisk like crazy. It
should come back but might be a bit thinner. Optional flavours to add are (instead
of the lemon juice) white wine vinegar or a herb vinegar like tarragon (will
make this a Béarnaise sauce); cayenne pepper, Dijon mustard, 1/4 t sugar and
even Worcester sauce or Tabasco. However the classic is made without all these
and we think is the best
Blender Hollandaise
You can also make a version of this in a blender. It
is very easy. Combine all the ingredients except the butter in your blender. Blend
for 5 seconds till well mixed. Melt the butter (quick in the microwave) and put
it into a jug. Set your blender to a high speed and add the hot melted butter
in a long thin stream, it should thicken almost immediately
© John & Lynne Ford, Adamastor & Bacchus 2017
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