Makes 1/2 cup or 4 serves
Hollandaise is a classic French butter sauce, that adds a decadent richness to lightly poached fish, simply roasted chicken, or fresh garden vegetables
Gabi Lind
Ingredients
4 egg yolks (freeze egg whites to use in future recipes)
juice 1/2 lemon
150 gms – melted and kept warm
salt and pepper to taste
Method
Set a small pot to heating, half filled with water.
Melt butter in either the microwave or on the stovetop.
In a medium bowl beat the egg yolks and lemon juice to combine. Place bowl with egg yolk mix over simmering water, making sure the bowl isn’t touching the water.
Beat the mixture until slightly thickened. This may be the time to take the bowl off the heat.
Place on a tea towel or damp cloth (to stop it sliding around on your bench), as you slowly add the melted butter. Periodically stop adding the butter to make sure it has properly incorporated.
You may not need all the butter, but when you get to the butter milk (the thin white liquid at the bottom of the melted butter bowl), don’t use this or you will thin your hollandaise too much.
Check your seasoning, adjust to taste then you can add more lemon juice if you like. Just make sure you beat it in well.
Hollandaise is a classic breakfast addition, but having it with fresh asparagus is something special.
The Kitchen Garden Central Otago 