Pairs exceptionally well with steak and is one of the primary components in eggs benedict.
A little patience is required for a traditionally made Hollaindaise due to the emulsification process. Too hot, the eggs will scramble but also requires a liberal amount of whisking.
Equipments
- Water bath (bowl over but not touching a saucepan of simmering water)
- Whisk
Ingredients
- 2 egg yolks
- 100g butter (ideally clarified but can be done on the fly by letting dairy solids sit)
- 1 tbsp white wine vinegar OR lemon juice
Method
- Bring water in saucepan to a light simmer (must not be boiling as eggs will scramble)
- Melt butter in a pan and remove from heat or alternatively in bursts in the microwave (to avoid exploding butter)
- Add egg yolks to bowl, start whisking, when lukewarm add vinegar/lemon
- Incorporate the butter in several stages, slowly but whisking vigorously
- Once the mixture has thickened and all butter is incorporated, remove bowl
- Lightly season with salt and pepper or optionally paprika