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Hollandaise sauce

Hollandaise sauce recipe

hollandaise sauce
Serves

Serves

Time

Time

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Ingredients
    • 2 large egg yolks, beaten
    • salt and freshly ground black pepper to taste
    • 10 ml lemon juice
    • 10 ml white wine vinegar
    • 125 ml (115 g) Clover Mooi River Butter
    • 15 ml fresh tarragon, chopped
Method

    Serve with blanched asparagus or green beans, on egg dishes, and with poultry, fish or seafood dishes.

    Season the egg yolks and beat well.

    Place in a glass bowl and blend with a stick blender.

    Heat the lemon juice and vinegar in a heavy-based saucepan.

    Bring to the boil and remove from heat.

    With blender running, add the hot liquid to the eggs and blend until well mixed.

    Melt the butter until foaming and add to eggs with blender running.

    Add tarragon.

    Thin hollandaise sauce down by beating in a little warm water.