Hollandaise is a warm emulsion of cooked egg yolk and melted butter, rather like a hot version of mayonnaise. It’s one of the few buttery sauces that can be served with fried food and, if you get it right, you can tailor it to your heart’s content with additional, flavourings.
Clarify the butter by heating it slowly in a small saucepan.
Whisk the egg yolks and white wine together over a low heat until thick like a cooked sabayon.
Remove from the heat and gradually whisk in the butter oil, adding a spoonful at a time. Finally, whisk in the lemon juice, Tabasco sauce or cayenne and season with salt.
Mint and thyme are common flavourings. Otherwise, I tend to leave it be, but you can also add saffron or ground almonds.
© 2000 Shaun Hill. All rights reserved.