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Hollandaise sauce
Preparation info
- Makes approximately
500 ml
- Difficulty
Easy
- Ready in
20 min
Appears in
Published 1999
This smooth, butter-based basic sauce is famed for serving with asparagus, as shown. See step-by-step instructions to accompany this recipe.
Ingredients
200 g 6½ oz 3
Method
- Half fill a pan with water and heat until simmering. Have ready a heatproof bowl that will fit over the pan without actually touching the water.
- Melt the butter in a separate pan. Place the egg yolks and
3 tablespoons
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