A creamy, rich and lemony topping for eggs benedict!
Hollandaise is one of the most versatile mother sauces, and goes perfectly with eggs benedict, grilled or steamed veggies, and is also a perfect complement to grilled seafood and steaks. When done right, it has a silky texture, and the notes of creamy egg, butter and highlights of lemon.
Try out this amazing hollandaise sauce at home - perfect for a weekend breakfast!
- Melt the butter in a medium-sized saucepan over a low heat. Once the butter has melted, remove the pan from the heat.
- Taking a spoon, skim off the foam from the surface of the melted butter and discard. Transfer the rest of the butter to a warmed pouring jug and set aside.
- Pour 2 inches of water into a saucepan and heat so that the water is gently simmering but not boiling.
- In a heat proof bowl, whisk the egg yolks with the wine until frothy.
- Place the bowl over the pan of simmering water and continue to whisk the egg yolks for several minutes until they have thickened.
- Remove the bowl from the heat and continue to whisk the eggs for a further minute, in order for the eggs to cool down.
- Place the bowl with the eggs on the counter in a towel ring.
- Very slowly, pour the melted butter into the egg yolk mixture, making sure that you continuously whisk the eggs whilst doing so.
- Whisk in the remaining ingredients until they have thoroughly blended together and the sauce is as thick as you require.
- Check the seasoning and then serve immediately.
- 1 1/3 Cup Butter
- 2 Egg yolks
- 2 tbsp White wine
- 1 tbsp Lemon Juice
- 1 tsp Salt
- Dash of tabasco
- Dash of Worcestershire
- Freshly chopped basil