Hollandaise sauce is really a hot mayonnaise, made with butter instead of oil.
To make, add 3 free-range eggs and 1 T cream to a double boiler and place over a saucepan of simmering water. Whisk vigorously until the mixture begins to thicken.
Slowly add 1 cup clarified butter (ghee) in a steady stream and continue to whisk until it is incorporated and the mixture has a silky smooth consistency.
Add a squeeze of lemon or lime and a pinch of salt and remove from the heat.
Hollandaise sauce is classically served over Eggs Benedict, but you can also serve it with hot asparagus spears for dipping, or spoon over poached fish fillets and glaze under the grill.Back