I absolutely adore Hollandaise Sauce. Just thinking about it makes me salivate. I love it on poached eggs, I love it on salmon… I love it spooned directly out of a sauce boat, dripping down my chin. Oh my! I’m getting a bit hot under the collar now.
Making Hollandaise can be an incredible faff. That’s why I love this incredibly simple no-cook recipe. It takes about 5 minutes and there’s no need for you to stand over a bain marie, whisking until your arm’s about to fall off. All you need is a microwave and a blender (a handheld stick blender works fine too).
Serves 6 – 8
- 250g butter (it’s really important that you use good quality butter – Kerrygold is ideal for this as it’s from grass fed cows and really creamy)
- 4 large egg yolks
- 1 tablespoon white wine vinegar OR lemon juice
- 1 tablespoon water
- Pepper, either black or white to taste
- Tarragon (dried or fresh)
- First, separate the egg yolks. My peferred method is simply to crack the egg into my cupped hand and to let the whites fall away.
- Chop up the butter into 1 inch chunks, place in a microwaveable jug and heat until melted. Do this in 10 second blasts and swirl the butter around to make sure it melts evenly but doesn’t get to the point where it separates.
- Place the egg yolks, vinegar and water in a blender. Add a good pinch of pepper and about a quarter teaspoon of dried tarragon or 1 teaspoon of fresh chopped tarragon.
- Blend on high speed for at least 60 seconds.
- Very slowly, pour in the butter in a thin, steady stream whilst still blending on the lowest speed until the mixture becomes thick and creamy.
- Taste. Add more tarragon, pepper or vinegar/ lemon juice if desired.
- If it’s too thick for you, add a couple of drops of warm water.
and whiz again.
- And that’s it! It’s ready to serve immediately. If you need to keep the sauce warm for while, you can place the container in a pan of recently boiled water. The sauce can also be stored in the fridge for up to 4 days but note that it will solidify. Reheat it by warming it gently in a bain marie, keeping an eye on it all the time so the eggs don’t cook. Enjoy!