I used to be afraid of Hollandaise. A sauce and yet more than a sauce. Some mystical substance holding promises of spilt eggs and frustrated tears wept into butter that just wouldn’t thicken. I am no longer afraid. Hollandaise did not defeat me. I have defeated Hollandaise.
There are some things in life you need to turn to an expert.
For this, I turn to Delia.
Delia’s Hollandaise is easy. Over crossed fingers I heated the butter and slowly, slowly poured it into the beaten eggs and like magic it began thicken. Somehow I had managed to produce a rich, creamy, buttery sauce. The feeling of pride I got when the sauce worked was enormous, I can’t remember the last time I’ve felt this happy about something I’ve produced. That feeling alone is enough reason to make this sauce, but eaten with asparagus this sauce is little short of heaven.
Don’t be afraid of Hollandaise. I’m not.
Delia Smith’s Hollandaise Sauce
2 large egg yolks
1 dessert spoon lemon juice
1 dessert spoon white wine vinegar
Salt and black pepper.
– Season the egg yolks with a pinch of salt and pepper the add them to a blender or food processor and blend them thoroughly for about one minute. I found that this amount of yolk didn’t come up to the blade in the processor so I beat them vigorously with a fork instead.
– Put the lemon juice and white wine vinegar in a small pan and heat until it bubbles. Set your blender to a low speed and very slowly in a continual stream add to the egg yolks. Turn off the blender.
– In the same pan melt the butter until it starts to gently froth. Be careful not to brown it. Put the blender back on the low speed and pour it in very gently in the same way you did with the vinegar. The slower and steadier you can do it, the higher your chances of sauce success. I put my melted butter into a heated jug to make pouring easier. Once it’s all blended in you should have a lovely, delicious sauce. Enjoy with asparagus, poached fish or, of course eggs Benedict. Mop up any left overs with freshly baked bread.
Feel very proud.