Recipe - Hollandaise Sauce: Delicious, quick and very versatile

Hollandaise Sauce poured over a muffin with poached egg and ham
Hollandaise Sauce poured over a muffin with poached egg and ham

The next five day Cooking Boot Camp course is coming up at the end of August so Matthew Benson-Smith from the Cooking School at Dean Clough presents us with a taster of what’s to come

This week I wanted to talk about hollandaise sauce, which for many cooking enthusiasts is quite a daunting recipe to make.

Chef Matthew Benson-Smith at The Cooking School, Dean Clough

Chef Matthew Benson-Smith at The Cooking School, Dean Clough

The sauce has a lot of pressure attached to it as it’s often found on the menu at top-class restaurants – and rumour has it that it takes a great level of skill to perfect.

However, with this recipe I would like to demonstrate how easy it is to make hollandaise sauce.

It’s the perfect accompaniment to fish, steak or even a great dip for some rustic chunky chips.

You can even make this sauce into a béarnaise by simply chopping some fresh tarragon and folding it in at the end of the process.

If you’re in the mood for a luxury breakfast or you’d like to impress a loved one then toast some muffins, lay on a piece of ham and place a poached egg on top.

Finish by pouring over your silky hollandaise sauce for the perfect Eggs Benedict.

If this recipe has got your inner chef going then I encourage you to look into our 5-day Cooking Bootcamp course, as this is just the tip of the iceberg as to what the course has to offer.

It’s fantastic value at £495 or £845 including luxury B&B accommodation for five nights at the stunning Holdsworth House Hotel.

Hollandaise Sauce

(Quick Version).This recipes makes 280ml

Ingredients

175g butter

3 egg yolks

½ lemon – juiced

salt

ground white pepper

splash of white wine vinegar

Equipment

Saucepan

Food processor

Spatula

How to make it

1. Melt the butter in a saucepan.

2. Put the egg yolks, lemon juice, vinegar, salt and pepper into a food processor. Blend at maximum speed and slowly add the melted butter until creamy and thick.

3. Serve immediately.

What’s on at the Cooking School

August 7, JUNIOR CHEFS’ CLUB - your 8-12 year olds will learn new skills every time (£45)

August 8, FAMILY CHEFS’ CLUB - come with your 8-16 year old to enjoy a day of cooking together (£55 for 2 people)

August 14 and 21, ORIENTAL COOKING - learn to cook complex dishes from China, Indonesia and Thailand (£75 for 2 nights)

August 24, ERIC PAXMAN’S SUMPTIOUS SUMMER DINNER PARTY - cook a glamorous summer spread (£145)

August 28 and September 1, COOKING BOOTCAMP - 5 days of intensive tuition from top chefs (£495)