A classic French sauce, Hollandaise is a beautiful accompaniment to steamed vegetables such as asparagus. And whilst it can be tricky to make, with the right care and preparation you can achieve beautiful results, and distinguish yourself from friends not ambitious enough to try.
The real challenge with Hollandaise lies in creating an emulsion, mixing ingredients that don’t normally mix. Being precise with your heat and thorough with your whisking are vital, as is using the proper ratio of ingredients.
This recipe will provide 240-360ml of sauce, enough to serve 4 to 6 people.