Hollandaise Sauce

재료

Serves: 4 | Prep: 5 MIN | Cook: 5 MIN

1 egg yolks

60 g of unsalted butter(fridge cold)

50 ml of liquid cream (heavy whipping cream with 30 % fat content)

Squeeze of lemon juice (adjust to your taste)

1 pinch of salt and white pepper

1 pinch of cayenne pepper

방향

Use a double boiler, or make an improvised one by setting a large glass bowl over a medium saucepan with just a cup of gently simmering water. Pour the cream into the bowl, then add the egg yolk. Whisk vigorously for about 2 minutes until the mixture becomes foamy.

Once you’ve got a nice foam, begin adding the cold butter cubes gradually, whisking all the while. Keep at it for another 2 to 3 minutes, until the sauce starts to thicken.

After around 4 minutes, as the sauce takes on body, switch off the heat but continue whisking for another minute or two. You’re aiming for a consistency similar to runny mayonnaise.

When it looks right, move the bowl off the heat and onto the bench. Season with salt, a touch of white pepper, and a pinch of cayenne. Stir it through, then add lemon juice to taste. That’s it — your Hollandaise is ready.

Spoon it generously over poached eggs for Eggs Benedict, or serve it alongside poached fish or warm asparagus for an elegant starter.