Sauce Hollandaise is one of the great classics of French cuisine – a creamy, buttery and tangy sauce that can elevate everything from poached eggs to crispy asparagus and fresh fish.
In this recipe, Bocuse d'Or winner Brian Mark Hansen shows you step by step how to master the iconic sauce in your own kitchen. The result is a silky hollandaise with perfect balance between richness and freshness.
Ingredients
- 3 egg yolks
- Juice of ½ lemon
- 1 tbsp sherry vinegar
- 250 g organic butter
- Salt
- Freshly ground black pepper
Instructions
Start by clarifying the butter in a small saucepan.
In another saucepan, combine the egg yolks, pepper, lemon juice and sherry vinegar. Heat the mixture to approximately 84 °C while whisking continuously to incorporate air. Keep whisking until the mixture thickens and the whisk leaves visible ribbons on the surface.
Pour in the clarified butter in a thin, steady stream, a little at a time, whisking constantly.
If the sauce becomes too thick, you can loosen the consistency with a little warm water.
