Hollandaise

Ben O'Donoghue

Ingredients:

6 egg yolks
45ml white wine vinegar
375g unsalted butter melted
Salt and white pepper
½ lemon

Method:

Combine the egg yolks and vinegar in a glass or stainless steel bowl over a pot with an inch of simmering water in it. The pot should fit nicely and not overhanging too much.
Whisk the eggs and vinegar together continuously until they are thick and fluffy.
Remove from the heat and slowly whisk and pour the melted butter into the egg mixture. If it seems too thick add a small amount of hot water to the mixture.
Then season and add a squeeze of lemon

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