Mary Berry’s Hollandaise Sauce is a rich, creamy, and buttery sauce that pairs perfectly with dishes like poached eggs, steamed vegetables, or fish. This classic French sauce, with its velvety texture and tangy flavor, is surprisingly simple to prepare and adds a touch of elegance to any meal.
What is Mary Berry Hollandaise Sauce?
Hollandaise sauce is a traditional French sauce made with egg yolks, butter, and lemon juice. It’s whisked over gentle heat to create a silky, smooth consistency and is often used in dishes like eggs Benedict, asparagus, or salmon.
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Why You Should Try This Recipe
- Classic Flavor: Rich, buttery, and tangy.
- Versatile: Complements a variety of dishes.
- Easy to Make: With simple ingredients and a clear method.
- Impressive Finish: Elevates your cooking with minimal effort.
Ingredients Needed to Make Mary Berry Hollandaise Sauce
- Egg Yolks (3 large): The base for the sauce’s creamy texture.
- Butter (150g, unsalted): Adds richness and smoothness.
- Lemon Juice (1 tbsp): Balances the butter with tanginess.
- White Wine Vinegar (1 tbsp): Enhances the sauce’s flavor.
- Salt and White Pepper (to taste): For seasoning.
- Water (1 tbsp): Helps emulsify the sauce.
Equipment Needed
- Heatproof bowl
- Saucepan
- Whisk
- Small ladle
Instructions to Make Mary Berry Hollandaise Sauce
Step 1: Prepare a double boiler
Fill a saucepan with a few inches of water and bring it to a simmer. Place a heatproof bowl over the saucepan, ensuring the bottom of the bowl does not touch the water.
Step 2: Whisk the egg yolks
In the heatproof bowl, whisk together the egg yolks, water, and white wine vinegar. Continue whisking until the mixture becomes pale and slightly thickened.
Step 3: Melt the butter
In a separate small saucepan, melt the butter over low heat. Remove it from the heat and let it cool slightly.
Step 4: Emulsify the sauce
Gradually add the melted butter to the egg yolk mixture, whisking constantly. Add it slowly at first to ensure the sauce emulsifies properly.
Step 5: Add lemon juice and season
Once all the butter is incorporated and the sauce is smooth and creamy, stir in the lemon juice. Season with salt and white pepper to taste.
Step 6: Serve immediately
Transfer the Hollandaise sauce to a serving dish and serve warm. If not using immediately, keep it warm over the double boiler, stirring occasionally.
What Goes Well With Mary Berry Hollandaise Sauce
- Eggs Benedict: A classic pairing for poached eggs and English muffins.
- Steamed Asparagus: A fresh, crunchy complement.
- Grilled Salmon or Trout: Adds a rich, tangy flavor to fish.
- Roasted Potatoes: A creamy dip for crispy potatoes.
- Vegetables: Perfect with steamed broccoli, green beans, or artichokes.
- Crab Cakes: Enhances the flavor of seafood dishes.
Expert Tips for Making the Best Mary Berry Hollandaise Sauce
- Don’t Overheat: Keep the heat gentle to avoid scrambling the eggs.
- Whisk Constantly: Ensures a smooth, lump-free sauce.
- Add Butter Slowly: Gradual incorporation is key to proper emulsification.
- Use Fresh Lemon Juice: For the best flavor.
- Keep Warm: Serve immediately or keep warm over a double boiler; Hollandaise doesn’t reheat well.
Easy Variations of Mary Berry Hollandaise Sauce
- Spicy Hollandaise: Add a pinch of cayenne pepper or a splash of hot sauce.
- Herb-Infused: Stir in fresh chopped dill, tarragon, or parsley.
- Orange Hollandaise: Replace lemon juice with orange juice for a sweeter variation.
- Garlic Butter Hollandaise: Add a touch of garlic-infused butter for extra depth.
- Vegan Option: Use a plant-based butter substitute and aquafaba (chickpea water) instead of egg yolks.
Best Practices to Store Mary Berry Hollandaise Sauce
- Use Immediately: Hollandaise sauce is best served fresh.
- Refrigeration: Leftovers can be stored in the fridge for up to 1 day but may separate upon reheating.
- Reheating: Reheat gently over a double boiler, whisking constantly, to prevent curdling.
Nutrition Value (per serving):
- Calories: 150
- Carbohydrates: 1g
- Protein: 2g
- Fat: 15g
- Fiber: 0g
Final Words
Mary Berry’s Hollandaise Sauce is a timeless recipe that adds a touch of elegance to any dish. With its creamy texture and zesty flavor, it’s the perfect accompaniment to eggs, vegetables, and seafood. Try this recipe today and enjoy a classic sauce made simple!
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Mary Berry Hollandaise Sauce Recipe
- Prep Time: 5
- Cook Time: 10
- Total Time: 15 minutes
- Yield: 6
- Category: Sauce
- Method: Double boiler
- Cuisine: French
Description
Hollandaise sauce is a traditional French sauce made with egg yolks, butter, and lemon juice. It’s whisked over gentle heat to create a silky, smooth consistency and is often used in dishes like eggs Benedict, asparagus, or salmon.
Ingredients
- Egg Yolks (3 large): The base for the sauce’s creamy texture.
- Butter (150g, unsalted): Adds richness and smoothness.
- Lemon Juice (1 tbsp): Balances the butter with tanginess.
- White Wine Vinegar (1 tbsp): Enhances the sauce’s flavor.
- Salt and White Pepper (to taste): For seasoning.
- Water (1 tbsp): Helps emulsify the sauce.
Instructions
Step 1: Prepare a double boiler
Fill a saucepan with a few inches of water and bring it to a simmer. Place a heatproof bowl over the saucepan, ensuring the bottom of the bowl does not touch the water.
Step 2: Whisk the egg yolks
In the heatproof bowl, whisk together the egg yolks, water, and white wine vinegar. Continue whisking until the mixture becomes pale and slightly thickened.
Step 3: Melt the butter
In a separate small saucepan, melt the butter over low heat. Remove it from the heat and let it cool slightly.
Step 4: Emulsify the sauce
Gradually add the melted butter to the egg yolk mixture, whisking constantly. Add it slowly at first to ensure the sauce emulsifies properly.
Step 5: Add lemon juice and season
Once all the butter is incorporated and the sauce is smooth and creamy, stir in the lemon juice. Season with salt and white pepper to taste.
Step 6: Serve immediately
Transfer the Hollandaise sauce to a serving dish and serve warm. If not using immediately, keep it warm over the double boiler, stirring occasionally.
