Hollandaise Sauce is a warm emulsion of clarified butter and lemon juice. A sauce that goes perfectly with steamed fish or even as a dip with carrot or celery fingers, this one is for keeps.
Serves: 3 – 4
Cook Time: 10- 15 mins
150 grams clarified butter
2 egg yolks
½ teaspoon salt
5-6 lemon drops
In a pan, melt the clarified butter and pour into a jug.
In a separate pan of simmering water, place a bowl with the egg yolks in it. Add the lemon juice and salt and whisk together. Gradually add small splashes of melted butter into the yolk, whisking each time. Once the butter is well mixed, the sauce will be smooth and thick. You could loosen the mixture with some white wine vinegar.
Photo Courtesy Of: Madishetty Manasa