For some reason this as a young chef starting out filled my with dread! I’m not sure why,

If you can make HOLLANDAISE then you’re always going to have a sauce to go with your seafood at your fingertips

The sauce is all butter and really quite rich, if you want to try something really special, use garlic butter instead of plain butter, you can use the sauce as it is, or try popping it under your grill, gives a fantastic glazed look to your seafood dishes

We’ll often add a variety of chopped herbs too! Basil, Tarragon, Parsley and Chervil are all great to use

SHOPPING LIST

3 medium egg yolks

250g of melted butter

The juice of 1 lemon

Salt and pepper

Splash of water

METHOD

Place the egg yolks and water into a heatproof bowl and gently whisk over a medium heat

This will take just a few moments and the yolks will thicken and double in size

DON’T GET THE EGGS TOO HOT! THEY WILL SCRAMBLE!!! SO BE CAREFUL

Remove from the heat, and gradually add the melted butter in a steady stream, whisking constantly

You should now have a fantastically creamy thick sauce

Now add the lemon juice and season to taste

It should taste quite lemony but still rich and creamy

Written by Jon Fell

Head Chef Rosehill Theatre, Chef on the Simply Good Food TV app, run a Seafood Cookery Class at Peter Sidwell Cookery School, Newspaper food columnist

Leave a Reply

Please log in using one of these methods to post your comment:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out /  Change )

Google+ photo

You are commenting using your Google+ account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s