Here is a marvellous sauce for purists in this matter. It goes with salmon, asparagus, almost any vegetable, entrées and most fish dishes.
Now one may ask why I say ‘for purists in this matter’? The reason is that purists state rather firmly that the only true Hollandaise Sauce consists of nothing but unsalted butter, egg yolks and lemon juice. My problem with this is that I find Hollandaise made this way is rather insipid. I reckon Hollandaise should start with a preliminary reduction of some good white wine, as one does in the making of Béarnaise (q.v.). The flavour is so much better. Forget about the lemon, as it disintegrates the sauce too easily, and you will end up shooting yourself because you have used up twenty fresh eggs and still got no Hollandaise. (more…)