FOOL PROOF HOLLANDAISE
One-pot hollandaise sauce that anyone can make.
This take on sauce Hollandaise uses cream to create a lusciously smooth texture. It eliminates the need for clarified butter, making the sauce more stable and far easier for anyone to master.
INGREDIENTS
Serves: 4 | Prep: 5 MIN | Cook: 5 MIN
1 egg yolks
60 g of unsalted butter(fridge cold)
50 ml of liquid cream (heavy whipping cream with 30 % fat content)
Squeeze of lemon juice (adjust to your taste)
1 pinch of salt and white pepper
1 pinch of cayenne pepper
Method
Use a double boiler, or make an improvised one by setting a large glass bowl over a medium saucepan with just a cup of gently simmering water. Pour the cream into the bowl, then add the egg yolk. Whisk vigorously for about 2 minutes until the mixture becomes foamy.
Once you’ve got a nice foam, begin adding the cold butter cubes gradually, whisking all the while. Keep at it for another 2 to 3 minutes, until the sauce starts to thicken.
After around 4 minutes, as the sauce takes on body, switch off the heat but continue whisking for another minute or two. You’re aiming for a consistency similar to runny mayonnaise.
When it looks right, move the bowl off the heat and onto the bench. Season with salt, a touch of white pepper, and a pinch of cayenne. Stir it through, then add lemon juice to taste. That’s it — your Hollandaise is ready.
Spoon it generously over poached eggs for Eggs Benedict, or serve it alongside poached fish or warm asparagus for an elegant starter.