They say that french high “cuisine´s secrets are three: butter, butter and butter. But you may nos imagine the quality of butter the might use. Which is why I always say: use butter, not margarine. So, in this recipe, just like all others (unless the contrary is stated) use butter.
Hollandaise sauce is an egg yolk and melted butter emulsification seasoned with salt and white or cayenne pepper. It´s a really old recipe that´s used mainly for one dish: eggs benedict, a recipe we will soon share with you.
It is really important to carefully follow every step because this sauce can easily curdle. I have to confess it actually happened to me the first time I made it.
- 2 egg yolks
- 1 tbsp water
- 4.2 oz (120 gr) unsalted butter melted
- 1/2 tbsp lime juice (or lemon juice)
- 1/2 tsp salt
- 1 pinch cayenne pepper
Place enough water in a medium size pot and heat it to high heat until it boils.
In a heat-resistant bowl, mix by hand using a whisk the egg yolks with the water for 2 minutes until the mixture gets fluffy and lightens a little.
Place this bowl on the pot with boiling water and, beating nonstop, add a third of the melted butter in a stream.
Beat in the lime juice and the other third of melted butter, all of this in a stream.
Add in the last part of the butter and beat until it is all completely incorporated, it should be somewhat thick.
Take the bowl away from the boiling water and season the mixture with salt and cayenne peppper.
Cover it up with plastic wrap (which must be touching the surface of the sauce) so that it doesn´t form a custard, and set aside until needed.
It is important to take into account that the sauce will thicken as it cools down, which is why it is recommended for you to add a teaspoon of the boiling water to it when you´re about to use it.