Hollandaise - a simple yet indulgent sauce that never fails to impress. Perfect topping for a delicious Eggs Benedict 🔥
Part of my new 'From Scratch' series as requested by you guys over on my IG. Each week I will be showing you how to make a new component from one of my dishes, completely from scratch.
INGREDIENTS:
Serves 4
2 egg yolks (save the whites for meringues or the flourless brownie recipe on my highlights)
1 tbsp white wine vinegar OR lemon juice
1 tsp Dijon mustard
125g unsalted butter (melted)
Pinch of salt
METHOD:
1. Whisk together the egg yolks, vinegar and mustard in a bowl until lighter in colour and well incorporated.
2. Melt the butter in a pan over a low heat.
3. Bring a new pan of water to a gentle simmer. Place bowl of egg yolks on top (making sure water doesn’t touch the bottom of bowl) and season with salt. Immediately, start to slowly stream in the melted butter whilst continuously whisking.
4. Once all the butter is incorporated, remove from the heat just before you reach your desired consistency (velvety and thick is my favourite). If too thick, simply add a splash of cold water and place back onto the simmering pan and whisk until combined. Enjoy!
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