By Emma Gillespie
Quick and Easy Hollandaise Sauce
3 steps
Prep:5minCook:8min
If you are careful and follow the steps this is a foolproof hollandaise sauce, with no food processor required! The lemon and wine vinegar gives it a delicious sharp flavour unlike the excessively buttery sauces served in some places.
Some tips: you want to melt the butter in really slowly, so keep it on the lowest heat possible and stir CONSTANTLY, otherwise it will go lumpy and may split. I often get someone to help me and keep stirring the sauce once removed from the heat until I'm ready to serve it. You can't really put this back on the heat once removed but it does hold its heat well. If it does split, it is possible to rescue it by pouring off the liquid and stirring vigorously, but it's not easy!
No wine vinegar? This also works with just lemon juice. You can also reduce the amount of butter to make less sauce.
Updated at: Sat, 20 Jul 2024 09:12:23 GMT
Nutrition balance score
Unbalanced
Glycemic Index
7
Low
Glycemic Load
0
Low
Nutrition per serving
Calories352.3 kcal (18%)
Total Fat38.5 g (55%)
Carbs1 g (0%)
Sugars0.3 g (0%)
Protein2.2 g (4%)
Sodium68.7 mg (3%)
Fiber0 g (0%)
% Daily Values based on a 2,000 calorie diet
Instructions
Step 1
Mix the egg yolks, vinegar and lemon juice together in a small saucepan. Add half the butter in a block straight from the fridge, and melt it into the sauce on a really low heat, stirring constantly.
Sauce Pan
Wooden SpoonStep 2
Once melted and the sauce is starting to thicken, add the remaining butter and melt in the same way, again stirring constantly. When ready, remove from the heat and keep stirring until it's ready to serve.
Step 3
Season with salt and pepper to serve or you can add in step 1.
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