Makes enough for 4 people, serve with poached eggs, fish or asparagus

Ingredients

• 170g unsalted butter
• 1tbsp white wine vinegar (white balsamic is fine too)
• Juice of 1 lemon (2 tbsp)
• 3 egg yolks
• 1/2 tsp caster sugar
• Pinch of salt

Method

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
   

Source

This recipe is from Delia’s Complete Cookery Course (John Tovey’s Quick Hollandaise Sauce)