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


3 medium egg yolks

250g of melted butter

The juice of 1 lemon

Salt and pepper

Splash of water


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


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

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