Saturday, 23 December 2006

Hollandaise Sauce - So Easy :)

This has to be my all time favourite sauce. It is so simple and can be used so many different ways. Eggs Benedict, as a sandwich spread or just use your imagination. Like in my signature dish. It stores really well in a sterilized jar in the fridge for at least a week. Great to keep on hand if you are trying to nudge a loved one into making brekky in bed ;)

  • 3 tbsp White Vinegar
  • Ground Course Black Pepper
  • 125 grams Melted Butter
  • 6 Large Egg Yolks
  • Good Pinch Salt Flakes
  • 1/2 Lemon Juiced
  • Love

Reduce vinegar with black pepper in a small saucepan until about 1 tablespoon is left. Melt butter and allow to sit for a minute, so that it separates. Place the 6 egg yolks into a clean mixing bowl and whisk together with vinegar, until fluffy. Then pour the melted butter in a thin stream while you continue to keep whisking on high speed. Leave the remaining solids from the butter in the jug. Try not to get to much in the sauce when pouring. Whisk in the lemon juice and salt. Taste for seasoning. I like lots of pepper, so I add more at this stage. Pour into a sterilised jar and your done. So Easy :)