fool proof hollandaise
One-pot hollandaise sauce that anyone can make
This version of the sauce hollandaise is made easy by the introduction of cream for a lusciously smooth texture, remove the need for clarified butter and makes the sauce much more stable and accessible to everyone to make.
INGREDIENTS
Up to 4 people
Cooking time: about 5 minutes
1 egg yolks
60 g of unsalted butter(has to be fridge cold)
50 ml of liquid cream (heavy whipping cream with 30 % fat content)
a few 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 an improvised version (a medium size sauce pan filled with a cup of lightly boiling water and large glass bowl on top) then pour all of the cream into the bowl, followed by the egg yolk. Start whisking vigorously for 2 minute until the mixture begins to foam.
Once the mixture is foamy, add the cold butter cubes gradually and continue to whisk vigorously for another 2 to 3 minutes until the sauce begins to thicken.
After 4 minutes As the sauce starts thickens tun the heat off. and Continue whisking the sauce for 1 or 2 minutes until the sauce thickens to a runny mayonnaise like consistency.
When ready, transfer the bowl to the kitchen bench, season with the salt, white pepper and cayenne pepper. Stir through then add teh lemon juice to your taste. The Hollandaise sauce is now ready.
Pour the suce over poached eggs for egg benedict or use it alongside poached fish or warm asparagus as a starter.