Thursday, 5 August 2010

Hollandaise Sauce

Not being a fish lover, I was late to catch on to this one, but actually with green vegetables such as spinach or asparagus this can be such a lovely creamy, buttery accompaniment. This Hollandaise sauce can be quite difficult to get right, but once you've got the nack you can make it your own by adding your favourite herbs and seasoning to your taste. Below is the basic recipe.

Top tip: It is very important to keep the mixer going whilst adding the ingredients.


White Wine (dry) - 3 tbsp
Lemon Juice - 2 tbsp
White Wine Vinegar - 1/2 tsp
Cold Water - 1 tbsp (15mls)
Butter (unsalted) - 175g
Bay Leaves (whole) - 2
Black Pepper (ground) - 1/2 tsp
Eggs - 3 yolks
Fresh Parsley - 1tbsp

1. Pour the white wine, lemon juice and vinegar into a small pan. Add the bay leaves whole, and then the black pepper.

2. Reduce over a low heat to about a quarter of the original fluid quantity. Once done remove the bay leaves.

3. Melt the butter in a separate pan.

4. In a food mixer whisk the egg yolks. Add the cold water, and gradually, whilst constantly mixing, add the reduced mixture. Next gradually add the warm butter.

5. Finally, stir in the freshly chopped parsley. Add salt and pepper to taste.

Serve warm to accompany fresh green vegetables (e.g my Wilted Spinach & Mushroom Lasagne).

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