Eliminate frustration of making hollandaise, the silky, lemony sauce with these foolproof tips. This classic mother sauce should be light, delicate and lightly lemon in colour. It's the perfect topping for poached eggs, salmon, asparagus or steak. FULL RECIPE BELOW.

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RECIPE: HOLLANDAISE SAUCE

½ cup clarified butter (125 gm )
2 yolks
1 ½ Tbsp. lemon juice (20 ml)
kosher salt and freshly ground white pepper ( traditionally)
1-2 tbsp hot water (15-25 ml)

Heat clarified butter and set aside but keep warm.

Whisk together yolks, lemon juice and some hot water ( optional) seasoning . Whisk over hot water bath until pale yellow and light . While continuing to whisk, slowly add the warm melted clarified butter, in an even stream. For a thicker sauce, increase the amount of butter. Adjust thickness of sauce with a splash of warm water if necessary.

Serves 4 -6

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Music "Carefree", "Industrious Ferret"
Kevin MacLeod (incompetech.com)
Licensed under Creative Commons: By Attribution 3.0
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