A true classic, hollandaise sauce has been around for centuries and shows no signs of fading in popularity. It’s also one of the five ‘mother’ sauces integral to French haute cuisine. Turn any dish into a world-class culinary experience with this easy and delicious sauce.
Classic Hollandaise sauce
- 125ml (½ cup) unsalted butter
- 30ml (2 tbsp) tarragon vinegar
- 3 large egg yolks
- 60ml (¼ cup) boiling water
- pinch of ground cayenne pepper
- pinch of salt
Melt the butter and keep it warm and heat the vinegar until just warmed.
Place the egg yolks in the top of a double boiler and whisk until they begin to thicken. Add 15ml (1 tbsp) of boiling water. Continue to beat the sauce until it begins to thicken. Repeat with the remaining water, a tablespoon at a time, beating the mixture after each addition.
Add the vinegar. Remove the double boiler from the heat and beat the sauce briskly with a wire whisk. Continue to beat the mixture as you slowly pour in the melted butter.
Add the cayenne pepper and salt and beat the sauce until it is thick. Serve immediately.