The traditional way of making a hollandaise sauce requires you to whisk the egg mixture as you gradually add cold cubes of butter over a double boiler on the stove. You need to be careful not to over heat it as it thickens, and to add the butter slowly as you whisk so that the mixture doesn’t split.
Forget all that, this hollandaise is so easy anyone can do it. The food processor is your friend here. Once you see how easy you can whip it up yourself you won’t need to go down to the local cafe for breakfast. This luxurious sauce is fantastic over poached eggs, as an accompaniment to vegetables (asparagus are my favourite pairing) and also delicious with chicken or fish.
- 150g butter, chopped
- 3 egg yolks
- 2 tblsp lemon juice or white wine vinegar
- Melt the butter in a small saucepan over medium heat, or use the microwave.
- Put the egg yolks and lemon juice or vinegar into the bowl of a food processor and pulse to combine.
- With the motor running, gradually add the melted butter until the mixture is thick and creamy. Season with a little salt to taste.
- Serve immediately.