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Bob Hart's Hollandaise Sauce

Posted by: By Bob Hart | 12 November, 2009 - 2:44 PM

There are a few simple sauces, some of them rich and opulent like this one, that every home cook should master. Practice, as Tiger will tell you, makes perfect.

This is a very simple approach to sauce hollandaise – the perfect sauce for eggs benedict, draping over steamed asparagus or over poached salmon or rockling:

Cut a block of unsalted butter (250g) into 12 pieces. Choose a porcelain bowl or copper whisking bowl, and a pot on which it will sit. Half-fill the pot with water and bring, uncovered, to gentle boil.

Separate three large, free-range eggs and place yolks in the cold bowl. Add splash of water. Whisk gently.

Place over steaming pot (do not allow bottom of bowl to touch water) and whisk in four pieces of butter. When eggs have accepted it, add the rest piece by piece and continue to whisk to combine well.

Add most of the juice of half a lemon, season with salt and pepper and keep whisking until sauce thickens. Taste as you go. Turn off heat and place pot and bowl at back of stove, covered. Whisk occasionally, and it will be fine for about 20 minutes.

Bob Hart's Tasty Recipes

Did you miss one of Bob's great recipes? Never fear, they are here! Bob is heard on the Afternoons program with Denis Walter and he also joins Tom Elliott on the Weekend Break every weekend. View all of Bob's recipes in his index and print them out.

Blog comments

As for Sylvia above - can we please have Bob's recipe & comments re cooking Christmas turkey on the Weber
Thanks

Michael Kane Wednesday 16 December, 2009 - 6:10 PM
Can we please have Bob's recipe and comments re cooking Xmas Turkey on the Weber.
He was speaking of it
Saturday 12th Dec.
Thank you

Sylvia Johnson Sunday 13 December, 2009 - 1:07 PM