The only thing you have to really know when making this sauce is the proportion of butter to egg, other than making sure to remove the egg yolks from the whites carefully so as to not have any of the membrane left. Once you get that right, rest is easy.
I use the term egg very loosely. Egg here means simply the egg yolks.
Traditionally, I have seen hollandaise being made with 100 grams of butter for 4 eggs, which is about 25 grams of butter per egg, however I find that ratio to be a bit too much butter (*gasp!* there is no such thing - you say). I have learnt however, that using 20 grams of butter for each egg gives me the right consistency of the sauce without making it too salty as I prefer to use salted butter.
Ingredients:
- eggs - 3 yolks only; you can use the whites as you see fit
- 1 tsp lemon juice
- dash of salt
- 60 grams of salted butter, melted
- In a bowl, take the yolks, salt and lemon juice and whisk till it is double in quantity. It will become frothy and lighter than the texture of the yolks.
- Melt the butter and slowly add a tablespoon of the warm butter into the egg mixture while whisking - furiously. You may want to delegate the task of drizzling the butter to your "sous chef" as it may be a difficult task if you are attempting this for the first time. Whisk the mix between each step, incorporating all of the melted butter as you do so.
- Keep whisking even after the butter is mixed in till you get the desired consistency, like a caramel sauce.
- If you think that the sauce is not coming together fast, heat up some water in a sauce pot small enough so that your bowl with the sauce can comfortably rest on the pot without touching the water in it. Let the steam slowly warm the sauce as you whisk it to the right consistency. Making sure that you do not leave the bowl on the heat for too long, use the steam to bring the sauce together or heat it up before serving. Enjoy!
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