Side Servings

Hollandaise sauce

By Abigail Donnelly
Makes 1 cup
Easy
10 minutes
10 minutes
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Ingredients

Method
  • 4 free-range egg yolks
  • 1 T lemon juice
  • 125 g butter, melted
  • Sea salt and freshly ground pepper, to taste

Method

Ingredients

Whisk the egg yolks and lemon juice in a clean, metal bowl until thick. Place the bowl over a saucepan of simmering water and whisk vigorously. Take care not to allow the eggs to get too hot or they will scramble.

Slowly pour in the melted butter and continue whisking until the sauce is thick and doubled in volume. Remove from the heat and season. Cover and place in a warm spot until ready to use.

Pair this with poached eggs, find the recipe here.
Abigail Donnelly

Recipe by: Abigail Donnelly

Nothing excites Woolworths TASTE's Food Director quite as much as the challenge of dreaming up recipes with innovative new foods – or the thrill of creating deliciousness on a plate with the humblest of ingredients. With Abi by your side, you’ll be a cooking expert in no time at all.

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