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Saturday, 2 February 2013

Recipe of the week 2nd February - Hollandaise sauce

Hollandaise sauce is the mother of all sauces. Exceptionally unhealthy this is not a sauce I recommend that you make too frequently, but for a special occasion, there is no better sauce.

Hollandaise sauce provides the perfect accompaniment to eggs benedict, eggs florentine for a super special breakfast. Try chopping some fresh tarragon into the sauce for a perfect accompaniment to steak.

Serves 2

2 large egg yolks
1 desert spoon of lemon juice
1 desert spoon of white wine vinegar
110g butter
salt and peper

1. Place the egg yolks and seasoning into a large bowl.
2. Using a hand blender, mix for one minute.
3. Heat the lemon juice and vinegar together on the hob until they begin to simmer.
4. Add the acidic mixture to the egg slowly and blend.
5. Melt the butter and then add VERY slowly to the egg mixture. To begin with, it is best to add the butter dropwise to avoid splitting your hollandaise.

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