Hollandaise sauce is a great recipe to have in your arsenal, this versatile sauce is often thought to be difficult to make but if you have a food processor to whisk it up in you shouldn't have any issues with your sauce splitting or your sauce failing to thicken.
The origins of Hollandaise is a debated hotly and is claimed by both Holland and France, well whatever I say. All I know that this is a great accompaniment to fish (particularly salmon and as pictured), asparagus (as pictured), eggs benedict and the basis of other great sauces such as bearnasie.
The sauce in the photograph is a foaming hollandaise, where the whisked egg whites are folded back into the sauce, this is a surefire way of ensuring you sauce doesn't split, especially if you need to re heat it.
Oh and just in case you were wondering that lovely local asparagus too and some garlic and rosemary potatoes.
- 2 eggs - seperated
- 1 tsp lemon juice
- 1 dessert spoon of white wine vinegar
- Rough 3 oz of butter
- Salt and pepper
- Place the egg yolks in the bowl of your food processor (my magimix has a dinky little bowl which fits inside the large bowl, that is the perfect size)
- In a small bowl, I microwave the lemon juice and vinegar for 30 seconds, until warm. Add this to the egg, whizz in for a few seconds
- In the same bowl melt the butter, and slowly with the processor whizzing drizzle in the butter, until you have a thicken emulsion. Don't hurry this step take your time, all of a sudden you will have a lovely glossy sauce.
- Add salt and pepper to taste.
- If you want to make foaming hollandiase, whisk up in a bowl the egg white until at the soft peak stage and fold into your golden sauce.
- Serve warm or cold with fish, asparagus or over egg benedict.