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 cream
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