MY HOLLANDAISE SAUCE 

For some reason this as a young chef starting out filled my with dread! I’m not sure why, 

If you can make HOLLANDAISE then you’re always going to have a sauce to go with your seafood at your fingertips 

The sauce is all butter and really quite rich, if you want to try something really special, use garlic butter instead of plain butter, you can use the sauce as it is, or try popping it under your grill, gives a fantastic glazed look to your seafood dishes 

We’ll often add a variety of chopped herbs too! Basil, Tarragon, Parsley and Chervil are all great to use 

SHOPPING LIST 

3 medium egg yolks 

250g of melted butter 

The juice of 1 lemon 

Salt and pepper 

Splash of water 

METHOD 

Place the egg yolks and water into a heatproof bowl and gently whisk over a medium heat

This will take just a few moments and the yolks will thicken and double in size 

DON’T GET THE EGGS TOO HOT! THEY WILL SCRAMBLE!!! SO BE CAREFUL 

Remove from the heat, and gradually add the melted butter in a steady stream, whisking constantly 

You should now have a fantastically creamy thick sauce 

Now add the lemon juice and season to taste 

It should taste quite lemony but still rich and creamy 

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