Recipe: The perfect Hollandaise sauce by Chef Guy Martin

We all love the good old classic Eggs Benedict! It is great when the eggs are perfectly poached  but even better when that Hollandaise sauce is creamy, smooth and perfectly done – arguably the toughest part to execute in this dish.

Michelin Star Chef, Guy Martin is here to help with this fail-proof recipe of this heavenly sauce:

– Grate half an orange zest (untreated), then press the orange. In a heavy saucepan, add 3tbsp of water, half of the orange juice and coarse pepper.

– Bring to a boil and reduce by half. Remove from heat and add 3 egg yolks. Whisk the mixture,  making a figure ‘8’ motion in the pan.

– Cook over low heat until mixture thickens.

– Remove from heat again, add 250g butter, cut into cubes, incorporate them progressively.

– By now, the sauce should have the appearance of mayonnaise. Strain it in a metal sieve. Add salt, the remaining orange juice and orange zest. Keep warm in a bain-marie, but without boiling the water.

Guy Martin