Gary Rhodes

Quick Hollandaise Sauce

Preparation info

  • Serves

    Four-Six

    • Difficulty

      Easy

Appears in

Keeping it Simple

Keeping it Simple

By Gary Rhodes

Published 2005

  • About

This easy version of the classic French sauce is not served hot, but lukewarm, with grilled, steamed or pan-fried fish, poached eggs or any green vegetables. If clarifying the butter is too much trouble, the butter can be replaced with the same quantity of warm olive oil.

Ingredients

  • 175 g (6 oz) unsalted butter
  • 2 egg yolks
  • juice of

Method

  • Melt the butter in a saucepan and simmer for 2 minutes. Remove from the heat and leave to cool until warm. Alternatively, place the butter in a bowl, cover and microwave just until melted. The butter will now have separated, leaving all the milky white solids in the base of the pan and the clear clarified butter on top.
  • Place the egg yolks, lemon juice and