Recipe: Hollandaise Sauce
The origins of this creamy, tangy sauce are a contested subject despite the name. Most people think it was introduced to French cooking via the Netherlands but there is actually no conclusive evidence.
At El Chiringuito, homemade Hollandaise sauce is drenched over poached eggs for breakfast but traditionally it was served with fish and also goes brilliantly with asparagus and pretty much anything that takes your fancy. It can be tricky to master – head chef Chef Jèrome Palayer’s shares his tips for the perfect taste and consistency.
- 4 free range egg yolks
- 250g clarified butter
- Juice of half a lemon
- Pinch of salt
- Measure out half the weight of the egg yolks in water and place in a pan. Add the egg yolks and heat very gently. Whisk briskly in a figure of eight motion for 2 to 3 minutes. Don’t let it go over 85ºC otherwise the eggs will cook and you’ll end up with something more like a scramble. To check the heat lift the pan and touch it with the palm of your hand, if it’s too hot to the touch then it’s too hot to use!
- Very slowly pour in the clarified butter and keep whisking but now much more gently.
- Add a pinch of salt and the lemon juice and keep mixing. Once it’s to the desired consistency, set aside in a warm place until ready to use.