Guys guys!! I made a hollandaise sauce and I genuinely can’t believe how easy it was.
So I’ve been guilty of buying pre-made hollandaise sauces in jars or from the fresh fridges in supermarkets and now I know how to make it, and how easy it is, I don’t know what I’ve been doing all my culinary life!
So I’ve been thinking about the possible reasons I’ve not tried making hollandaise sauce before and I came up with the usual excuses. I didn’t know how to make it. I didn’t have the right equipment. I didn’t gave the time. I didn’t have the skill.
I don’t know what possessed me to try and make it the other night but luckily I just happened to have ingredients in my fridge to make a hollandaise sauce. So I gave it a shot!
So it turns out, there are lots of myths surrounding this mysterious creamy sauce of the gods…
Myth 1 : The recipe is complicated
I looked at a lot of recipes online and everything seemed very over complicated. You had to have specific equipment, made of specific materials or a blender or you had to weigh your ingredients. I chose the easiest recipe I could find, a 1:1:1 ratio.
- 1 egg yolk
- 1 tbsp butter (or olive oil)
- 1 tbsp lemon juice
You can substitute the butter for olive oil if that’s what you have. I had olive based spread in my fridge so I used that instead.
Myth 2: You need to be skilled to separate yolks from egg whites
Separating egg yolks is easier than people would like you to believe.
There’s so many gimmicks and gadgets available for separating egg yolks from egg whites and but it’s actually really easy. You don’t need a special shaped plastic bottle, you don’t need a special spoon. All you need to do is crack the egg cleanly, ether using the back of a knife blade or on the rim of a pan and either use the two halves of the shell or your fingers as a sieve.
Myth 3: You need a double boiler
You don’t need to get a special type of pan set to make hollandaise sauce. I’ve seen a lot of variations on the internet where people have even made their hollandaise sauce in a blender. In theory, the eggs need to be able to very gently cook really slowly so that you don’t get a greasy lemony scrambled egg. If you’re making it in a blender, the blades heat the mixture very slightly so they’ll do the cooking for you.
I don’t own a double boiler because studio flats have zero cupboard space. I also don’t own a stainless steel mixing bowl because I refuse to spend £7 on a bowl that I’ll only use for very specific recipes. Instead, I opted for a bain marie consisting of a stainless steel milk heating jug in a pan of water which I held by the handle so it didn’t touch the bottom. Feel free to use any receptacle you have in your kitchen though. Glass or stainless steel bowls over a pan of water are ideal as they give you a big whisking area.
I cheated with the whisking and used a £1 milk frother, mainly because of the size of the jug but also because I didn’t want to stand there whisking. I’m always reading decluttering articles telling me to bin it…but I refuse. Don’t do what one article advised and make a hollandaise sauce in your office’s aeroccino on when you’re working on the weekend though.
Myth 4: it’s complicated
Here are the steps…
Melt the butter
(gradually, don’t let it boil)
Separate the egg yolks from the whites
(you can keep the egg whites in the freezer for up to 12 months. So do that…then you can have egg white omelettes or meringues at a later date)
Add the butter to the egg yolks (not the other way around) gradually while whisking over a bain marie (ie, gently heating it but not directly touching the heat source)
Add the lemon juice at the end to lighten the flavour
That’s it! Then it’s ready to eat!
Well you can season it if you like. Black pepper, cayenne pepper or whatever crazy seasonings you’re into.
Have you tried to make hollandaise sauce? How did yours turn out?