This recipe goes great on Salmon/Fish or my favourite is on a good quality piece of Steak such as a Rib Fillet or Eye Fillet. You can also omit the lime for a traditional Hollandaise Sauce if you prefer. If you replace the White Wine Vinegar with Tarragon Vinegar you will make Bernaise.
1 Egg Yolk
1/2 tsp of Dijon Mustard
100ml White Wine Vinegar
200g Butter, melted then clarified (take the white milk out and discard)
1 Lime, zest
Squeeze Lime Juice
Salt and Cracked Pink Pepper
In a metal bowl place yolk, mustard, zest and vinegar. Place a saucepan half filled with water on the stove and bring to a simmer. (Hint: pot should be small enough for the bowl to sit over without the bowl touching the water).
Whisk the yolk mixture until combined then place over simmering water. Ensure that you are constantly whisking whilst over the heat to make sure the eggs do not scramble. Your goal here is to ensure that the egg mix will thicken to a custard looking mix without scrambling the eggs.
Once your mix has thickened. Slowly pour in the melted butter, whilst whisking to incorporate. (Hint: add about 1/2tsp at a time until incorporated then add a little more as the mix starts to stabalise.)
Once all the butter is incorporated, and looks smooth and silky, take away from the heat and add Lime juice and season a little. Taste then adjust seasoning to desired taste.
Serve immediately over your Fish or Steak. (Note this also goes great on eggs, Roasted Tomatoes, Asparagus etc.)
If not using immediately: keep in a warm but not too hot area of your kitchen. Cover with gladwrap.
Hollandaise can not be kept longer than a few hours. Do not make this up too far ahead of service time. (Best done 20 minutes or less before)