Hollandaise sauce
4 large free-range egg yolks
250g cold unsalted butter, diced
1 tbsp of lemon juice (adjust to taste)
seasoning
Put a cold, heavy-based pan (like Le Creuset) on the hob, add the yolks, butter and 2 tbsp of water. Begin to heat very gently, whisking the contents constantly. The butter will melt, and the sauce will begin to thicken, but keep the heat low; this is not a quick process, but worth it! Overheat and it will split. Once the butter has melted, you can increase the heat a little, whisking vigorously until the sauce thickens. Should it begin to get hot, take off the heat, but keep on whisking. When the sauce is thickened to the consistency you like, stir in the1 tbsp lemon juice (or more if you like it sharper) and season. Serve immediately, or keep warm in a bowl over a pan of hot water (don’t let the water touch the bowl) Spoon over your eggs, asparagus, or anything else you fancy!
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