One of my favourite components of eggs benedict is the hollandaise sauce. It transforms a glorified plate of egg on toast into a deliciously tangy breakfast masterpiece. Let’s face it – the hollandaise sauce is the main event. It also works perfectly with grilled fish. While probably not the healthiest of sauces – it’s pretty much all butter – in moderation I have decided that it can’t be that bad!
I dropped in to have lunch with the mothership today, and followed this straightforward hollandaise recipe to have with our salmon. Having not made a hollandaise sauce before, I was pleasantly surprised with the simplicity of the recipe. So here it is – my super #speedyhollandaise sauce! Happy cooking y’all!
170g unsalted butter
1tbsp white wine vinegar (white balsamic is fine too)
Juice of 1 lemon (2tbsp)
3 egg yolks
1/2 tsp caster sugar
Pinch of salt
1/Place the butter in a small saucepan and melt slowly over a low heat.
2/In another saucepan, bring the vinegar and lemon juice to the boil.
3/Blend the egg yokes, sugar and salt in a liquidiser or mini food processor.
4/Gradually add the boiling vinegar mixture to the egg.
5/Once the butter has completely melted and has come to the boil, slowly pour it into the egg mixture, switching the liquidiser on periodically as the sauce thickens.
6/If you don’t plan to use the sauce immediately, you can keep it warm by placing it in a bowl over a pan of boiling water.