Quick Hollandaise Sauce

Preparation info
    • Difficulty


Appears in
Fabulous Food

By Gary Rhodes

Published 1997

  • About

This is a quick way of making a Hollandaise sauce, without having to make a flavoured reduction. I use this as a base for the Confit of Sea Trout with the addition of a tablespoon or two of Dijon mustard to fire up the flavour. I originally included the recipe in More Rhodes Around Britain, but I’m repeating it here for convenience.