Mary Berry Hollandaise Sauce Recipe
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.
- Prep Time: 5
- Cook Time: 10
- Total Time: 15 minutes
- Yield: 6
- Category: Sauce
- Method: Double boiler
- Cuisine: French
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.
Find it online: https://britishbakingrecipes.co.uk/mary-berry-hollandaise-sauce/