- 2 eggs yolk
- 110g butter, melted
- 11/2 tsp lemon juice
- 1 tbsp water
- Salt and ground white pepper
- Quarter filled a sauce pan with water and place a heat proof bowl over. Make sure the bottom of the bowl doesn't touch the water. Remove the bowl and bring the water to boil.
- Once it is boiled,turn the heat to very low (the water barely simmer)
- Place the egg yolk and water in the heat proof bowl and place over the pan. Whisk the mixture until it is thick and pale.
- Whisk in the melted butter a bit by bit, it should emulsify as you whisk.
- When all the butter has been added in, whisk in lemon juice and salt and pepper. Serve immediately
- Consistency of hollandaise sauce should be a very lightly whisked thickened cream.
- If you use salted butter don't worry about adding salt and vice versa
- If your hollandaise sauce gets too thick just add water (1/2 tsp each add) be careful not to add too much in order to maintain the buttery and egg taste and for it not to be to watery
- Double boiler or put a heat proof bowl on the saucepan with simmering water is very helpful in helping to control the temperature. Make sure the simmering water doesn't touch the bowl.
- However, if you are using saucepan, stick to low heat at all times
- If too hot, eggs yolk will cook too much and the sauce will curdle (becoming scramble egg) . So remove from heat.
- Keep hollandaise sauce warm: cover heat proof bowl with cling wrap OR sit the bowl into large saucepan wit 4cm of very hot water but not boiling.