Sunday, 7 August 2011

Arm-Ache free Hollandaise Sauce

I really don't believe that making a sauce should leave you feeling like you've just been to the gym which is why I definitely think that this blender method is so much better than having to spend half an hour whisking the eggs and butter together over a bain marie. It still gives the same thick, buttery end result and doesn't need you needing a shower and a lie down to recover.

You will need:
4 Large Free Range Egg Yolks
2 Tablespoons Lemon Juice
2 Tablespoons White Wine Vinegar
210g Butter
Freshly Ground Salt & Pepper
1. Put the egg yolks and a little bit of salt and pepper into the blender and blend for about 10 seconds.

2. In the smallest saucepan you have, heat the lemon juice and the vinegar up until it starts bubbling, leave it to boil for about 5 seconds and then take it off the heat. Then, with the blender running, slowly pour the hot liquid into the egg yolks until it is all incorporated.

3. Using the same small saucepan heat up all of the butter until its melted over a very low heat, being careful not to burn it. Then once again, with the blender running, pour the melted butter into the rest of the ingredients in a steady stream but as slowly as you possibly can until all of the butter has been incorporated. 

4. You should now have a very smooth but thick and creamy sauce. Give the sauce a taste and season with salt and pepper or a little bit of lemon juice if it needs. If the sauce is too thick, add a little bit if water to thin it.

Hollandaise sauce works very well with white fish, but nothing beats it in Eggs Royale