Hollandaise
Ben O'DonoghueIngredients:
- 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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