This sauce, from Gordon Ramsay, takes some time to prepare, but think of it as a workout with a whisk
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If the sauce mixture starts to ‘split’ or curdle, immediately scrape the mixture into a clean bowl and whisk in 1 tbsp ice-cold water, then continue whisking in the remaining butter just a ladleful at a time.
Salt breaks down the yolks if you add it too early, so season your sauce at the end.
Melting the butter
Heat a 250g pack chopped butter in a shallow pan. As it foams, scoop off the froth and scum using a small ladle or large metal spoon. Don’t use a slotted spoon or the scum will slip back into the butter. (Don’t waste the froth – it can be used in potatoes or for dressing hot vegetables). You should have around 200ml of warmed butter for the sauce. You can melt the butter in a microwave, but keep it covered as it melts or it will spit. Leave to cool a little before adding to the eggs.
Storing reduced wine vinegar
When vinegar has reduced, strain back into the bottle, cool and store as usual.
Olive oil hollandaise
Use 200ml of medium flavour olive oil (not extra virgin oil) instead of the butter, and heat until warm. Perfect with roasted vegetables and grilled fish.