Hollandaise sauce recipe

  • Serves 4
  • 10 mins to prepare and 15 mins to cook
  • 345 calories / serving
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Combine the lemon juice and white wine in a small saucepan and bring to a simmer. Reduce until you have two tablespoons of reduction left, then remove from the heat and set to one side. Place the butter in a small saucepan and melt over a low heat.

Pour the golden liquid butter into a jug and discard the white milk solids. Combine the egg yolks and reduction in a heatproof mixing bowl and set over a saucepan of gently simmering water. Whisk the mixture over the saucepan for 4 to 5 minutes until you have a fluffy sabayon; you will know you've reached this stage when the whisk leaves trails in the mixture.

Remove from the heat and whisk in the clarified butter in a slow steady stream until you have a thickened sauce. Season to taste with salt, pepper and an optional pinch of cayenne. Serve immediately.

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  • Ingredients

  • 2 large egg yolks
  • 150g butter
  • juice of 1 lemon
  • 50ml dry white wine
  • pinch of cayenne pepper (optional)
  • salt
  • pepper
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  • Energy 1420kj 345kcal 17%
  • Fat 36g 51%
  • Saturates 20g 100%
  • Sugars 0g 0%
  • Salt 0.3g 5%

of the reference intake
Carbohydrate 0.6g Protein 2.7g Fibre 0.1g


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