Hollandaise Sauce
- One 250g pot of ready-made hollandaise sauce, frozen
- Defrost it overnight in the fridge, then warm it in a small pan over a moderate heat for 1–2 minutes, stirring, or give it 2 minutes in the microwave
- Enough for eggs royale for four at about 60g a head, or a spoonful over poached salmon or asparagus for six
Hollandaise is the sauce that frightens otherwise fearless cooks: egg yolks and butter whisked over barely simmering water, with one moment's inattention standing between velvet and scrambled eggs. Restaurant kitchens keep a jug of it warm at the side of the stove right through service and watch it like a sleeping baby, because once it splits, it's gone.
We'll be straight with you about how this one gets round the problem. It's made with cream, milk, butter and egg yolk, sharpened with a white wine and peppercorn reduction and a little lemon, and thickened with a touch of cornflour, which is why it reheats in two minutes and doesn't split on you. We freeze it so there's always a pot in hand for a weekend breakfast; just remember to move it to the fridge the night before.
It's at its best on poached eggs, and better still with smoked salmon for eggs Royale: our FishRJumpin smoked salmon is long-sliced for exactly this. It's just as good spooned over poached salmon and turbot.
Our customers rate us 4.7 from more than 25,000 reviews, which is a lot of people with opinions about what goes on their fish.
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Product Details
- One 250g pot of ready-made hollandaise sauce, frozen
- Defrost it overnight in the fridge, then warm it in a small pan over a moderate heat for 1–2 minutes, stirring, or give it 2 minutes in the microwave
- Enough for eggs royale for four at about 60g...
- One 250g pot of ready-made hollandaise sauce, frozen
- Defrost it overnight in the fridge, then warm it in a small pan over a moderate heat for 1–2 minutes, stirring, or give it 2 minutes in the microwave
- Enough for eggs royale for four at about 60g a head, or a spoonful over poached salmon or asparagus for six
Hollandaise is the sauce that frightens otherwise fearless cooks: egg yolks and butter whisked over barely simmering water, with one moment's inattention standing between velvet and scrambled eggs. Restaurant kitchens keep a jug of it warm at the side of the stove right through service and watch it like a sleeping baby, because once it splits, it's gone.
We'll be straight with you about how this one gets round the problem. It's made with cream, milk, butter and egg yolk, sharpened with a white wine and peppercorn reduction and a little lemon, and thickened with a touch of cornflour, which is why it reheats in two minutes and doesn't split on you. We freeze it so there's always a pot in hand for a weekend breakfast; just remember to move it to the fridge the night before.
It's at its best on poached eggs, and better still with smoked salmon for eggs Royale: our FishRJumpin smoked salmon is long-sliced for exactly this. It's just as good spooned over poached salmon and turbot.
Our customers rate us 4.7 from more than 25,000 reviews, which is a lot of people with opinions about what goes on their fish.
- Cooked
