Name: Hollandaise sauce
Prep time: 5 min
Cook time: 7 min
Total time: 12 min
Yield: 4
Ingredients: 180 gram butter, chopped; 4 egg yolks; 2 teaspoon lemon juice; 1 tablespoon finely chopped chives; roasted pumpkin wedges, roasted cherry tomatoes, pan-fried firm white fish fillets and lemon wedges, to serve

Hollandaise sauce

This creamy, classic French sauce is as versatile as it is more-ish. Serve with baked fish and vegies, as we did here, or use it to jazz up your breakfast poached eggs, a side dish of vegetables (try it with steamed asparagus), or grilled chicken.

Serves 4

Prep

Cook

Total

12M

Ingredients

180 gram butter, chopped

4 egg yolks

2 teaspoon lemon juice

1 tablespoon finely chopped chives

roasted pumpkin wedges, roasted cherry tomatoes, pan-fried firm white fish fillets and lemon wedges, to serve

Method

1.Place butter in a small saucepan over low heat. Heat for 3 minutes. Using a large metal spoon. skim foam from butter surface. Stand for 5 minutes.

2.Combine egg yolks, 2 tablespoons water and juice in a small heatproof bowl over a saucepan of simmering water (don’t let bowl touch water). Whisk for 1-2 minutes or until yolks are fluffy.

3.Whisk in the melted butter, a little at a time, letting it combine completely before adding more. If bowl becomes hot, remove from saucepan; whisk mixture until it cools slightly. Remove from heat; stir in chives. Season with salt and ground white pepper.

4.To serve, arrange pumpkin, tomatoes and fish on plates; drizzle with sauce. Serve at once with lemon wedges.