AMANDA’S SMALL BATCH HOLLANDAISE SAUCE
- 2 egg yolks
- 1 tablespoon fresh lemon juice
- 4 tablespoons melted butter
- 1 pinch salt
- 1 pinch pepper
- 1-3 tablespoons hot water (if needed)
Pour one cup of water in a double boiler. Bring to a boil. (If you do not have a double boiler, use a heat safe bowl that fit over a ordinary pot).
In the heat safe bowl, add the egg yolks and lemon juice.
Whisk the egg yolks and lemon juice together vigorously until the mixture becomes pale in color, slightly frothy, and increases slightly in volume.
Once the mixture is well whisked, reduce the heat in your pot and bring the water in the pot down to a gentle simmer.
Place the bowl with the egg yolk mixture over the pot (making sure the water does not touch the bottom of the bowl), and stir.
Slowly add in the (HOT) melted butter, a few tablespoons at a time, whisking the mixture between each addition of butter.
Continue to whisk the egg mixture and butter over the sauce pot of simmering water until the mixture becomes thick, light yellow in color, and voluptuous.
It will only takes about 1-2 minutes after all the butter has been added.
Remove from the heat, and add a pinch of salt and pepper. If you want a thinner sauce, add hot water, one tablespoon at a time, until you achieve the consistency you like.
I add 2-3 tablespoons.
Recipe: Amanda Conradie
Photo: Elize de Kock