Bulletproof Hollandaise Sauce
I've been making this for years and it just dawned on me that it's probably Bulletproof depending on the heating of the egg yolks. Hollandaise is a "mother sauce" on which many many other sauces are based, so get this one down and you can go hunting for further variations!
It's damn delicious, enjoy!
- 3 egg yolks, at room temperature
- 2 tablespoons water
- 125g - 175g unsalted butter, cut into 1.5cm cubes, at room temperature
- 2 tablespoons fresh lemon juice
- Good quality salt
- More water for boiling
- Double boiler or a pot of water with another heatproof bowl suspended over it.
- Wire balloon whisk (manual or electric)
1. Set the water in the pot to boil. Once it has boiled, turn the heat way down so the simmering water is barely moving.
2. Separate the egg yolks from the whites and discard (or save them for something else)
3. Place the yolks and 2 tablespoons of water in the bowl.
4. Whisk the yolks and water together for 3 minutes to get air into the mix. It should end up being thick and increased in volume.
5. Start adding the butter one cube at a time. Whisk the cube in before adding the next one.
6. Place bowl over the pot. The bowl should fit snugly into the pan without touching the water (lift the bowl to check and remove some water if it does). Depending how much trouble it is to whisk the butter you can do this earlier to help.
7. Whisk the mix until it is thick and consistent, and warm (not hot).
8. Make sure to stir it constantly.
8. Remove from heat and add the lemon juice and salt.
9. Whisk a bit more and you should be finished.
- Cut the butter while its semi-frozen, it will be easier.
- Try not to have the yolks over the heat for too long to minimise oxidation.
Serve it with some steamed asparagus or spinach, smoked salmon and poached eggs for a nice near Eggs Benedict style dish.