Hollandaise Sauce

I’ve always been wanting to make Hollandaise Sauce since I heard about it about say, four years ago. But there’d been no motivation nor inspiration all these days, right up till last week. Sarah got me Julia Child’s book Mastering the Art of French Cooking for Christmas and yes, in there was the recipe for the famous Hollandaise sauce. (If you don’t already own this book, get it at once. It will change your life.)

For a first attempt, I wouldn’t say making the sauce was an easy task, even though the stipulated cooking time in the book was five minutes. I took twenty. I don’t remember tasting Hollandaise sauce ever so there was no mental end product in mind, no idea what I was aiming at, although I do think it was a lovely job done nonetheless.

Hollandaise sauce is basically but not simply, a sauce made from egg yolk, beaten continuously over low heat until creamy before beaten further with lemon, and a chunk load of butter. It’s a painstaking process and technically challenging, but oh so rewarding when your palette meets with a rich creamy luxurious artery-clogging Hollandaise sauce. I won’t go into the details of how to make it here, because I’m sure you’d find excellent ones online and elsewhere.

You’d see Hollandaise sauce in Eggs Benedict, traditionally done as poached egg on ham or bacon on an English muffin, with a generous drizzle of the sauce.

Extremely extravagant, yet superbly satisfying.

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