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On a table is a white tablecloth with a white plate and a silver fork. On the plate is two fried eggs on muffin splits with homemade hollandaise sauce, chill oil and spring onions on top.
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Homemade Hollandaise Sauce - Ranu Hēki Mōkarakara

This super simple Homemade Hollandiase sauce is so delicious in flavour and uses a technique that stops it from splitting.
Course Breakfast
Cuisine Hollandaise Sauce
Keyword hollandaise sauce recipe, hollandaise sauce recipe nz, homemade hollandaise, homemade hollandaise sauce, te reo Māori
Prep Time 15 minutes
Chill Time 15 minutes
Total Time 30 minutes
Servings 1 Cup of Delicious Hollandaise Sauce

Ingredients

The Hollandaise Sauce - Te Ranu Hēki

  • 120 g pata (butter)
  • 3 tōhua hēki (egg yolks, from size 7, medium eggs)
  • 2 tsp paura mahitete (mustard powder)
  • 1 ½ tbsp wai pīkara (pickle juice or vinegar)
  • Tote me te pepa (salt and pepper)
  • 1 teaspoon dried or tarragon (or your favourite dried herbs).
  • ¾ teaspoon paura aniana (onion powder), optional but delicious.

Instructions

Melt the Butter:

  • Chop the pata (butter) in to pieces.
    Gently melt it in a heat proof bowl in the microwave or over low heat in a small pot on the stove. Set it aside to cool.

Mix the Egg Yolks:

  • Add the tōhua hēki (egg yolks), paura mahitete (mustard powder) and wai pīkara (pickle juice) in to a small heat-proof bowl.
  • Using a whisk, whip it for 2 minutes until it is slightly foamy.

Heat the Egg Yolks:

  • Pour around 4 cm of water in to the bottom of a small pot. 
    Bring it to a boil over medium to high heat. My stove heats up to 9 and I have it at 7.
  • Place the bowl over the pot of boiling water (the base of the bowl must not touch the water).
  • Whisk continuously for 5 minutes as the mixture heats over the steam then remove it from the heat.
    The mixture should be warm to the touch.

Combine the Eggs and Butter:

  • Drizzle in one teaspoon of the melted butter at a time as you continue to whisk until all the pata (butter) is incorporated.
    It should thicken slightly as the pata (butter) is added.
  • Season it well with tote (salt) and pepa (pepper), tarragon and paura aniana (onion powder).

Cool the Homemade Hollandaise Sauce:

  • Pour the ranu (sauce) in to a jug and let it cool down and thicken for 5 - 10 minutes before using it.
    If your sauce is still quite thin, refrigerate it for 10 to 15 minutes and it will begin to thicken.
  • Try it with the these delicious Homemade Muffin Splits.

Store the Homemade Hollandaise Sauce:

  • This sauce is always going to be at its best if it used straight away because it will start to thicken and set. 
  • Any leftovers can be stored in a sealed container in the fridge for up to three days. Keep it as a delicious flavoured butter and smear it over rīwai (potatoes) or toasted sandwiches.
    Otherwise gently reheat it over a pot of barely simmering water but it can split, so do it at your own risk.