Hollandaise sauceIt is the soul of Egg Benedict! It is also one of the five famous French cuisine mother sauces. It is emulsified from egg yolk and butter and is usually seasoned with lemon juice, salt and black pepper. Don't be scared by its name. In fact, its approach is not as difficult as you think, and it can even be said to be quite simple. My method does not need to be stirred under water, nor is it necessary to carefully control the temperature, anyway, everyone can do it.
- 2 Egg yolk
- 2 tsp Lemon juice
- 2 tsp White wine vinegar
- 110 g Unsalted butter
- salt & pepper to taste
Place the egg yolks in a large bowl and add some seasoning.
Heat the lemon juice and white wine vinegar in a small saucepan until the mixture starts to boil. Pour the mixture on to the egg yolks and blend for 30 seconds until thoroughly combined.
Then melt the butter in the saucepan over a gentle heat, being careful not to burn it.
When the butter is foaming, pour it into a pre-heated pouring jug. Using a food processor or hand blender, slowly mix the butter with the egg yolks mixture. Pour the butter into the mixture in a slow steady stream (the slower the better).
When all the butter is incorporated, you should end up with a smooth, thick and buttery sauce.
Calories: 451kcal | Carbohydrates: 1g | Protein: 3g | Fat: 49g | Saturated Fat: 30g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 14g | Cholesterol: 328mg | Sodium: 14mg | Potassium: 38mg | Fiber: 0.02g | Sugar: 0.3g