This simple hollandaise sauce recipe is the result of my search for an easier way to make a sauce to go with my poached salmon.
Early attempts at making hollandaise sauce using the classic method, where you melt the butter and drizzle that in, while avoiding the addition of the milk solids, were all a bit of a disaster. Then it dawned on me that ghee is simply butter with the milk solids removed.
I've tried making ghee in the past, with disappointing results; I usually ended up burning the butter. Fortunately, my local supermarket sells ready-made ghee, which meant I could simply open the tin, melt the ghee and follow the usual method.
The result is my simple, almost foolproof simple hollandaise sauce recipe.
It's great when served with salmon and asparagus, although many types of fish and vegetables work just as well. I've even used it over my regular beef and scrambled eggs.
Easy Hollandaise Sauce Recipe
1 Egg Yolk
1 tbsp Lemon Juice
Salt and Pepper to taste
Melt the ghee in a microwave or gently on the stove.
Place the egg yolk in a glass bowl over a saucepan containing a little boiling water (make sure the bowl does not touch the water or you'll get scrambled egg!).
Whisk the egg yolk.
Add the melted ghee, whisking all the time, starting with just a drop and increasing to a steady stream as the ghee and egg yolk combine.
Once you've added all the melted ghee, add the lemon juice and whisk briskly.
Add salt and pepper to taste.
Serve with salmon (or other fish) and your choice of vegetables.