As simple of a recipe it is, most spare the potential grief of a broken emulsion and simply wait to enjoy hollandaise during Sunday brunch out at a restaurant.
Hollandaise is a French based sauced made from emulsified egg yolks and clarified butter (ghee can be used as well). A touch of lemon, pinch of salt, a dash of cayenne, and you have a wonderfully rich sauce that works so well with grilled asparagus, poached eggs, poultry and white-flaky fish like haddock.
1) Once your ghee or clarified butter is melted, allow it to cool slightly. If it's too hot when you mix it with the yolks, it can break the emulsion.
2) Add the ghee slowly, while whisking vigorously.
3) Placing a rolled up towel below the bowl can help it stabilize so it doesn't try to roll around while you are whisking.
4) If you do break the sauce, don't fret. Set aside the broken sauce and start again by whisking 1-2 extra yolks then slowly whisking in the broken sauce.
5) If you get into trouble, call me up and I'll guide you thru the perfect sauce!
- juice of 1 lemon
- 3 egg yolks
- 1 cup melted ghee or clarified butter
- sea salt to taste
- freshly cracked black pepper
- 2 Tbsp chopped fresh dill
- Separate the egg yolks from the whites then place the yolks in a large bowl. Reserve the whites for a fritatta or merenges.
- Melt the ghee, keep it warm, but not hot as it will break the emulsion if too hot.
3. Slowly add the ghee into the egg yolks in a very slow stream while whisking vigorously.
4. Continue to add the ghee until you have an emulsified sauce. If the hollandaise ends up too thick, a splash of cold water can help thin it out.
5. Taste, adjust the seasonings with additional lemon juice or a sprinkle of sea salt and black pepper.
6. Hollandaise is best served immediately but if you hold it in a warm water bath until you are ready to serve, though be mindful if it gets to warm, the sauce can break.