Hollandaise SauceSubmitted by David McCarthy, AustraliaHollandaise sauce is one of the basic sauces that all chef's learn to make early in their career. Why? Because a sauce is what makes a dish stand out against the same meal served without a sauce. The true secret of French cuisine (in my opinion) is the sauces they make. Hollandaise sauce can be served on seafood, chicken and some egg dishes. (Eggsellent with poached eggs.) The method used by chef's can be tricky and difficult to make, especially if you don't have a double saucepan. This method is foolproof and will work every time you use it.
3 egg yolks (large eggs) 1 Tablespoon of lemon juice 3.5 ounces (215 grams) butter, melted and hot 1 - 2 Tablespoons of COLD water Salt & pepper to taste
Place egg yolks, lemon juice, water and salt & pepper into a blender. Blend until light and creamy (usually 20-30 seconds). Melt the butter (in the microwave is fine) and while the blender is running gradually add the butter. Continue blending for a further 20-30 seconds after the last of the butter is added. Keep sauce warm until ready for use in a bowl over a saucepan of simmering (not boiling) water. Sauce can be re-heated in a microwave set on high for 20-30 seconds and then whisked vigorously. Great tip: If sauce separates when re-heating add a dash of boiling water and whisk vigorously until it recombines.
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