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Print Hollandaise

Try this silky, unctuous sauce with roasted or steamed asparagus or purple sprouting broccoli, or with grilled fish or eggs Benedict or a fillet of salmon. The addition of the cayenne, mustard and fresh herbs is optional. This isn't a difficult sauce to make, despite its reputation, but you need to keep whisking all the time to prevent the risk of curdling.

Ingredients

  • 250g unsalted butter
  • 3 egg yolks
  • Juice of 1 lemon
  • Pinch of cayenne
  • 1 tsp grain mustard
  • 1 tsp tarragon, chopped
  • 1 tsp chives, chopped
  • Salt & pepper

Method

  1. Melt the butter slowly in a pan, then remove from heat. Whisk the egg yolks with the lemon juice and cayenne over a pan of simmering water until thick.
  2. Then add the melted butter a little at a time until all has been incorporated. Stir in the mustard and herbs, and adjust the seasoning.
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