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Hollandaise Sauce
The Quick and Easy Way
Preparation info
- Difficulty
Easy
Appears in
By Keith Floyd
Published 1985
Cookery writers and chefs of yesterday terrified the living daylights out of people with their old wives’ tales about egg liaison sauces. Ignore all this. And follow me.
Ingredients
1½ lb 700 g 6 - Juice of
Method
Melt the butter in a pan with a pouring lip. Put the egg yolks and whites with the lemon juice and pepper into a food processor and turn on.
Pour the hot melted butter evenly into the whisking eggs until the sauce has thickened. To keep warm, place over a pan of recently boiled water until ready to serve. And that, my little gastronauts, is that.
For variations you can add blanc