Hollandaise Sauce: The Easy Way

Preparation info

    • Difficulty


Appears in

Rhodes Around Britain

By Gary Rhodes

Published 1994

  • About


  • 225 g (8 oz) unsalted butter
  • 2 egg yolks
  • 1


Clarify the butter as described in the classic recipe.

To make the sauce, just add the egg yolks to the water (this is a fake reduction) and make into a sabayon as in the previous recipe. Add the clarified butter, as before. When made, just add the lemon juice and seasoning.

This eats very nicely with Grilled Sardine Fillets.

So now you