Hollandaise Sauce

1. 1

   Place butter in a small saucepan on low heat. Heat for 3 mins. Using a large metal spoon, skim foam from top. Let stand for 5 mins.

2. 2

   Place egg yolks, 2 tbsp water and lemon juice in a small heatproof bowl over a saucepan of simmering water (don't let bowl touch water). Whisk for 1-2 mins or until yolks are fluffy.

3. 3

   Whisk in the melted butter, a little at a time, letting it combine completely before adding more. If bowl becomes hot, remove from saucepan; whisk mixture until it cools slightly. Remove from heat; stir in chives. Season with salt and ground white pepper.

4. 4

   To serve, arrange pumpkin, tomatoes and fish on plates; drizzle with sauce. Serve at once with lemon wedges.

* Per serving · 4 servings · Values may vary.

No additional tips available.