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Hollandaise Sauce

Yields1 Serving

 4 egg yolks
 135g butter
 2 tblspns water
 Juice of half a lemon
 1 tspn Dijon mustard ( optional )
 Salt and pepper to taste
1

Put the egg yolks , butter and water in a heavy based pan and heat gently whisking all the time

2

The sauce will start to thicken as the butter melts . Don't be tempted t turn the heat up to rush things

3

When the butter melts turn the heat up a notch and whisk vigorously until it thickens

4

When the sauce has thickened to your liking add in the mustard ( if using ) and salt and pepper

5

Serve immediately

6

This sauce does NOT like reheating . So it's not suitable for freezing