(Above: Eggs Florentine)
Hollandaise sauce, with its unique buttery and tangy flavour profile, packs a pack like no other. We usually see it on our Sunday brunch menus with the likes of Eggs Benedict / Florentine / Royale but the truth is it’s so versatile it can accompany a variety of ingredients, including chicken, fish, beans, vegetables and even pasta! Furthermore, it’s considered the base for other derivative sauces like the famed Béarnaise. Personally, I love it on simple plain toast… Much better than just boring butter on toast isn’t it? The best thing is that it’s actually quite easy to recreate at home – No more tasteless watery Hollandaise sauces in overpriced cafes! Making your own is definitely more rewarding! :)
Ingredients for Hollandaise Sauce
(Makes approximately 300ml of sauce)
4 large free-range Egg Yolks
250g Unsalted Butter, cubed
1 tablespoon White Wine Vinegar
1/2 teaspoon fresh Lemon Juice
Salt, to taste
Cayenne Pepper, to taste*
*May be replaced with white pepper
Step 1: Melt butter
The butter is cubed so that it will melt faster (greater surface area to volume ratio heh heh look at how good my science is). I recommend using a good quality butter – The butter is really what makes your sauce delicious!
Melt with a saucepan on low heat, stirring lightly until all melted. Either that or you could opt for the microwave method like us ;D (although this tends to splatter). Skim the white solids and bits floating on top!
Step 2: Whisking the ingredients into a sauce
I am officially a free range eggs convert. They really taste better (hey if your chickens are allowed to roam free and have fun they produce better tasting eggs no?) Whisk the egg yolk and white wine vinegar in a stainless steel bowl vigorously until the mixture thickens significantly.
Transfer stainless steel bowl over a pot of gently simmering water (not boiling, you don’t want to prematurely cook your sauce)! Be sure that your bowl shouldn’t touch the water. Continue to whisk vigorously.
Continue to whisk but now add in melted butter bit by bit. After the whole process the result should be a luxurious sauce! Season with lemon juice, salt and pepper.
Step 3: Serve with food
A delicious, but rather bare looking dish of steamed asparagus and a poached egg.
Now, doesn’t the Hollandaise sauce just make it look infinitely more delicious? Next week we’ll have a poached egg special (complete with your favourite Eggs Benedict)! Stay tuned and happy Sunday for now :D
Posted by #phangchewfat