So, here they are - Susan's smashing sauces (the olive oil one comes, so she tells me, from a Mr Ramsay, I presume she means Gordon):
225gm of slowly melted butter (if you melt it too quickly, it doesn't work as good - trust me on this)
3 large egg yolks
2 tbsp hot water
1 tbsp lemon juice (though I often use more and will grate the rind in too - depends on how you like your lemon).
pinch of salt
- In a double boiler (or in a bowl resting over some slowly simmer water, making sure the simmering water does not reach the base of the bowl - you don't want to accidently make lemon flavoured scrambled eggs), whisk together the egg yolks, lemon juice/zest, water and salt.
- Once that is all incorporated VERY slowly add the melted butter. You need to do this slowly at first so that the emulsion takes - if you do it too quickly you add too much fat for the yolks to deal with, and the sauce won't work. After you've added about a third of the butter slowly you add the rest with more speed, but starting off slowly is key. Whisk whisk whisk! It will end up all yummy and unctious and thick. Happiness with hollandaise is never far away!
- Taste at this point and see if you need to add anything - I do like a puncy lemon flavour, and I am known to add in chopped parsley/coriander/dill here if I have these things in my fridge or garden. Some people like adding a pinch of cayenne pepper - it really is your call. Then, you're done.
- Also, if you're leaving the sauce (and this applies for the olive oil recipe to follow too) and it starts to thicken or forms a bit of a skin, add in another tablespoon or so of warm water. This happens because the water content is evaporating out, so this is easily fixed by adding a smidge of water back in and whisking well.
3 egg yolks
grated zest and juice of a lemon
8 coriander seeds, crushed (optional - I wouldn't go out and buy them especially)
150mls light olive oil (trust me, you don't want to use regular olive oil)
salt and pepper, to taste
- Put the egg yolks, zest/juice, coriander and 1 tbsp of warm water into a heatproof bowl and set over a pan of simmering water. Whisk until the mixture is pale, creamy and falls in a slow ribbon (this can be a touch tricky, but takes near on about 4-5 mins).
- Remove the bowl from the heat and whisk for a further 3 minutes until the mixture has cooled slightly. Whisk in 1 tbsp olive oil, then gradually whisk in the rest in a thin steady stream until it is all incorporated and the sauce is a good coating consistency. Season with salt and pepper to tase and add a little extra lemon if you think it needs it. If the sauce gets too thick, add a little warm water.