Hollandaise sauce is really easy to make but a bit tricky as it tends to separate easily. Should the Hollandaise sauce start to separate, immediately stir in 1 tbsp cold water to cool it down quickly. If the sauce too thick, stir in 1 tbsp warm water. Prepare it towards the end of cooking process and keep it at room temperature before serving. Serve warm with poached / grilled fish or chicken.
- 2 egg yolks
- 1 tbsp lemon juice
- 2 tbsp water
- generous pinch of salt
- pinch of cayenne pepper
- 100 g butter, cut in pieces
- Beat egg yolks with lemon juice, water, salt and cayenne pepper.
- Add 1/3 butter to the egg yolk mixture and place over hot, not boiling, water, stirring constantly until the butter melts.
- Repeat with another 1/3 of butter. Then add the last back of butter, and whisk until sauce thickens. Remove from the heat.