Serves 4
Ingredients
500g butter
2 egg yolks
Juice of half a lemon
Salt and pepper
Method
1. Clarify the butter by melting it on a very low heat and letting the white milk solids sink to the bottom of the pan. The butter must not bubble or sizzle.
2. Whisk the egg yolks in a pan with a splash of water and the lemon juice. Whisk over a low heat until frothy, then drizzle in the clarified butter (i.e. butterfat without the ilk solids). Keep stirring.
3. Take the pan off the heat halfway through the cooking time.
4. Season with salt and pepper, and add some extra lemon juice if you like.
Tip: Hollandaise sauce is really a hot mayonnaise. By folding in semi-whipped cream, it can be turned into a mousseline (i.e. a mousse-like preparation) Hollandaise sauce goes well with all types of fish, but also poultry like chicken, turkey and guineafowl, and with vegetables.
