This recipe yields six servings and is typically prepared as a side dish. Both the preparation and cooking process take approximately 5 minutes each. The necessary ingredients include six preserved anchovy fillets, 200 grams of butter, three egg yolks, a tablespoon of white wine vinegar, the juice squeezed from half a lemon, and a smattering of sea salt.
The first step involves melting the butter over minimal heat until it is liquefied. You should then skim off any white solids that appear on the surface. Once done, take it off the heat and maintain its warm temperature.
Next, combine the egg yolks, vinegar, and anchovy fillets in a durable heat-resistant vessel, preferably glass or metal. Heat a separate pot of water till it is simmering gently. As it heats, briskly whisk the ingredients in your bowl for 60 seconds.
Further continue by placing the dish over the simmering pot, ensuring that it doesn’t touch the water, to create a double boiler. Keep whisking non-stop for about three to four minutes until the mixture takes on a thicker, paler appearance, fully integrating the anchovies.
Once achieved, remove the bowl from the pot but continue whisking. Gradually pour in the melted butter while whisking – this helps create a creamy hollandaise sauce. If it thickens excessively, a bit of warm water can help thin it.
As a final step, infuse the sauce with lemon juice and sea salt to enhance its flavour. It should be served warm, or if not immediately, kept at room temperature until needed.