Gordon’s Easiest Ever…. Hollandaise Sauce (Serves 3) An easy, shortcut version of this favourite, ideal with fish, poultry or for Eggs Benedict. Ingredients: • 125g (half a block) of unsalted1 butter • 3 egg yolks • 1 tblspn lemon juice • Salt and freshly-ground black pepper Roughly chop the butter into smaller pieces, put in a small saucepan and melt. (You don’t want it turning brown, but just completely melted and very hot.) While this is melting put all other ingredients in a measuring jug, or large mug, and blend with a hand-held blender until very light and pale. Keeping the blender running on slow setting, gradually drizzle the melted butter in, making sure not to go too fast, or the butter will pool and not combine. When all are combined, you will have Hollandaise sauce, enough for three people on fish or poultry, or two people for Eggs Benedict. If you fancy it with salmon… Ingredients: • 3 salmon fillets2 • Butter (approx 1 tblspn) • Salt and pepper Take an ovenproof dish (like a lasagne dish) and line with foil. Butter the bottom of the foil, and lay salmon fillets2 on it, skin downwards. Butter the upper surface of the fillets and put a knob of butter on top of each. Wrap them up in the foil and bake in the oven for 35 minutes at Gas 4 (180°C). Serve covered in the Hollandaise Sauce. Notes: 1 Use salted butter if it is all you have, but don’t put any salt in the mixture, until you have tasted it at least. 2 The amount of sauce in the Hollandaise recipe is generous for three people or three fillets. Use more or fewer fillets as required. As broadcast on “At Home with Gordon Cree,” Sunday 3rd May 2020
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