Holy Hollandaise

YUM! Why have I never made Hollandaise sauce before? It is so easy! While this newfound knowledge is certainly not good for my waistline, it is most definitely a culinary milestone for me.

As I have mentioned earlier, I watched a lot of cooking shows in Ireland, and one of them, Economy Gastronomy, inspired me to make an easy Hollandaise sauce at home. The recipe, which utilizes the food processor to make the sauce, is at the end of the post and can also be found here.

egg yolk

Hollandaise ingredients

It could not have been easier, egg yolks, mustard, and lemon whizzed up in the food processor mixed with hot melted butter.

Hollandaise sauce

The Hollandaise was creamy, rich, and lemony. I immediately ate about 10 pieces of raw asparagus dipped in it.

While the Hollandaise was the star of the show, I of course needed a meal to put it on. I roasted six potatoes at 420 until they were golden and cooked through.

potatoes for roasting

I gently steamed some asparagus.


And used the recipe from Economy Gastronomy to poach up some salmon steaks.

salmon steaks

A simple bath of white wine and water with bay leaves provided the perfect place to poach two beautiful salmon steaks.

salmon steaks poaching

Everything came together perfectly. It was quite the gourmet meal for a girl who stayed out until almost 2 am Sunday!

salmon, asparagus, and potatoes with Hollandaise

Do you have a culinary milestone to share? Or is there something that seems too daunting for you to make at home?


For the poaching liquor:

  • 250ml white wine
  • 2 onions (about 400g), peeled and diced finely
  • 3 bay leaves
  • 500ml water (or fish stock if you have any)
  • Salt and pepper, to taste

For the hollandaise:

  • 150g salted butter
  • 2 egg yolks
  • 1/2 tablespoon Dijon mustard
  • Juice of 1/2 lemon
  • 4 salmon fillets
  • 700g Jersey Royals or new potatoes
  • A few sprigs of mint
  • 12 spears English asparagus, woody ends snapped off


  1. Put all the ingredients for the poaching liquor in a wide saucepan or roasting tray. Keep the liquor over a low heat for 20 mins to infuse, but make sure it stays below the boil – don’t let it start simmering and reduce away.
  2. Scrub your Jerseys and put them in a pan of cold water with some salt and the mint sprigs. Bring to a simmer for 20-25 mins.
  3. Once the spuds are on, lay the salmon fillets in the poaching liquor, skin side down, keeping the heat very low. Season and cover, and after 10 mins lay the asparagus spears in the liquid too, put the lid back on and cook for a final 5 mins.
  4. While the salmon is poaching, melt the butter for the hollandaise, and whizz the yolks, mustard and lemon juice in the food processor for a couple of mins until light and fluffy. Once the butter has melted, bring it to a rapid boil, then immediately drip-feed it into the whirring food processor. As soon as it’s all incorporated, tip the sauce into a bowl and season with salt to taste and some freshly ground black pepper. (There’s a visual argument for white pepper here, but the flavour is different.)
  5. All that remains is to gently lift the salmon on to a suitably pretty serving dish – good idea to use a couple of fish slices to lift it, and move decisively. Keep and freeze the poaching liquor for future use. Don’t strain it, but pick out the bay leaves. Tumble the spuds on to the plate and finish with some jaunty lemon and the finest English spears of the season.

Economy Gastronomy is on BBC2 on Wednesdays from the 5th August at8pm. The book to accompany the series ‘Economy Gastronomy’ by AllegraMcEvedy and Paul Merrett is available now published by Penguin Books,£20.

By Allegra McEvedy and Paul Merrett

Technorati Tags: , , , , , , , , ,


Tags: asparagus, cooking, dinner, Hollandaise, Hollandaise sauce, poached salmon, potatoes, roasted potatoes, salmon, white wine

  1. Heather’s avatar

    I love hollandaise sauce – my mom used to make it all the time to top eggs benedict. She used to make it with egg beaters to avoid the possibility of salmonella.

    I used to lick my plate it was so good.


  2. Michelle’s avatar

    This hollandaise sauce looks SO easy! I’m proud to have conquered gnocchi and Gordon Hamersley’s roasted chicken this weekend!


  3. Emily’s avatar

    Hehe, I made hollandaise yesterday too. It’s not as hard as I suspected!


  4. MelissaNibbles’s avatar

    I’ve never made hollandaise either (I’m sure you’re shocked). I didn’t realize it was that easy.


  5. Daisy’s avatar

    I actually have made hollandaise before! (not from the packet, I swear.) It was too thin for my taste (compared to what I have ate out at restaurants) but I guess still pretty good!


  6. Lori Lynn’s avatar

    Hi! Your hollandaise perfectly complements all three of your menu items. Sounds like a great meal. I made hollandaise this weekend too, please stop by on Thursday, because it’s not what you think! 5 Star Foodie is featuring an event showcasing bacon and eggs this week, so my “hollandaise with a twist” is an entry in that event.
    And your poached salmon looks fabulous too!


  7. Elizabeth’s avatar

    Hollandaise on asparagus sounds so delicious.


  8. Raija’s avatar

    So. Delish. Yum.


  9. Megan’s avatar

    LOVE hollandaise. After eggs, my favorite way to eat it is on asparagus. Yum!


  10. Bianca @ Confessions of a Chocoholic’s avatar

    Yummm! That whole meal looks soooo good! I love salmon. I’ve never made hollandaise before… One of my culinary goals is to make pie crust! I love to bake but always use pre-made crust. One day I’ll bake it from scratch!


  11. Claudia’s avatar

    The photos are sending me to by food processor – just beautifully edible. I have made blender hollandaise and it’s been fine. I don’t think I want to make it too easy on me – might make a habit of it!


  12. alicia’s avatar

    I’ve never made hollandaise at home – but you’re giving me the courage!

    Bread was on of my big fears to overcome – but the thought of eggs benedict at home has me setting some new goals!


new restaurant
WordPress SEO fine-tune by Meta SEO Pack from Poradnik Webmastera