Hollandaise sauce

Hollandaise sauce

To make your personal hollandaise sauce for eggs Benedict or other brunch dishes, try out this recipe from Cass Titcombe, co-founder of Spitalfields restaurant Canteen

Nutrition and added data

Nutrition: Per serving

Elements

Butter is created when lactic-acid generating bacteria are additional to cream and churned to make an…

  • 2 egg yolks
  • tsp white wine vinegar or tarragon vinegar
  • lemon juice
  • cayenne pepper
  • To make eggs Benedict

    The greatest convenience meals, eggs are powerhouses of nutrition, packed with protein and a…

    Melt 125g butter in a saucepan and skim any white solids from the surface. Preserve the butter warm.

    Put 2 egg yolks, tsp white wine or tarragon vinegar, a pinch of salt and a splash of ice-cold water in a metal or glass bowl that will fit in excess of a little pan.

    Whisk for a few mins, then put the bowl above a pan of barely simmering water and whisk continuously till pale and thick, about three-five mins.

    Remove from the heat and gradually whisk in the melted butter, bit by bit until it’s all integrated and you have a creamy hollandaise. (If it will get also thick, include a splash of water.)

    Season with a squeeze of lemon juice and a minor cayenne pepper. Hold warm until finally required.

    To make eggs Benedict, toast two muffin halves, top every half with a slice of warmed ham and a poached egg, and spoon over a generous assisting of hollandaise.