Simple Hollandaise Sauce
on Apr 29 in Fleur de sel, Gluten Free, Miscellaneous, Sauces, VegetarianPreviously known as ‘Sauce Isigny’, from the French town of the same name whose butter is renowned for its richness. This scary sauce is fairly simple to make and here is an easy to follow recipe to make in your blender.
For 4-6 you will need:
- 3 lg fresh egg yolks – at room temperature
- ½ fresh lemon – juiced
- ½ tsp fleur de sel
- Pinch of paprika or cayenne pepper (optional)
- 130 g butter
1Carefully melt the butter over a low in a small heavy based saucepan – do not allow it to boil. You need the maximum moisture and certainly no burn colour. As soon as all the butter has melted remove the pan from the heat.
2Put the egg yolks, lemon juice, salt and paprika or cayenne (if using) into your liquidiser and blend on medium speed until it lightens in colour, this should take 20-30 seconds and will introduce air into the mixture, making your sauce a little lighter. Turn your liquidiser down to its lowest setting and slowly drizzle the liquid butter through the top opening while the blades are rotating, when all the butter is in the bowl allow a few seconds more for it all to blend fully then turn off.
3Taste the sauce it should have a buttery, lemony and just slightly salty taste. Add a little more to taste. For a slightly thinner mixture add a little warm water and blend for 1 – 2 seconds.
4Transfer to a warm solid based pan and keep warn in a bain-marie until ready, this will keep for around an hour. If the sauce curdles return to the liquidiser bowl add a cube of ice and blend for a few seconds.
5Use over Eggs Benedict, Eggs Florentine, Poached Salmon, lightly boiled White Asparagus with potatoes etc.
