Prep 10 mins
Cook 0 mins
The easiest and quickest hollandaise sauce I have ever found, perfect with asparagus fresh from the garden.
- Put the butter and salt into the microwave for about 1 minute or until the butter melts.
- Remove and whisk for 30 seconds to allow the mixture to cool slightly and then add in the egg yolks, salt and lemon juice and continue to whisk until the mixture thickens.
- The trick with hollandaise is to keep it in a warm place until you are ready to serve it. If the temperature is too hot the mixture will curdle. We always used to keep the hollandaise on the back of the AGA which seems to be just the right temperature for it.
- If your mixture does curdle you can save it by adding a splash of cold water or if this fails whisk in another egg yolk.
This was great. it was the first time I have made hollandaise, so I was pleased. It wasn't as creamy as the ones I have had in restaurants, but I'm thinking maybe i didn't whisk it enough. I'll let you know how i go next time I make it, but thankyou! :)