Serves: 4 – 6
I believe that Hollandaise Sauce is one of those staples that Gordon Ramsay demands you cook for him in Kitchen Nightmares (which of course you can’t) before he rubbishes your grubby restaurant and then rebuilds it by simplifying your menu, throwing out all your furniture and putting a sign out front.
So best you know this simple and classic version then, kindly supplied (though not cooked) by my father.
My mother bemoans that she fast-tracks this sauce by using a food processor though I don’t know what she is talking about. I doubt Gordon would either and not before he threw a chair at you.
Get the water-bath going and do it right.
(And have an ice-cube ready if the sauce splits; just whisk it in a voila!)
4 large egg yolks
2 tbsp fresh lemon juice
1 tsp Dijon mustard
170gm (12 tbsp) unsalted butter, melted
Pinch of cayenne
- Position a large heatproof bowl over a pot of barely simmering water, making sure the bottom of the bowl doesn’t touch the water.
- In the bowl, whisk the yolks, lemon juice, and mustard until well combined.
- Gradually whisk in the butter in a thin stream and keep whisking until the sauce is thick enough for the whisk to leave tracks that hold for a couple of seconds, 1 to 2 minutes.
- Whisk in the cayenne and season to taste with salt.
- Keep the sauce warm in its bowl set over the simmering water, whisking occasionally, until ready to use.