Hollandaise Sauce



Hollandaise sauce is rich and buttery. Enjoyed usually with a poached egg, ham and served on a breakfast muffin. Also it is pared with asparagus, and what a better way to enjoy this simple sauce with the asparagus season on its way. Hollandaise contains a lot of butter, splash of vinegar and egg yolks. Its very simple to make but can catch you out if you don't give it your full attention.

 Start by melting 125g of butter in a saucepan, once melted skim the milk solids off the top and allow to cool slightly.

Meanwhile in a heatproof bowl add 2 egg yolks a splash of cyder vinegar and a few drops of freshly squeezed lemon juice, pinch of sea salt and cayenne pepper. Whisk together then place over a pan of simmering water. Whilst constantly whisking trickle in the melted butter little by little, the egg yolk and butter will start to emulsify creating a silky sauce. Keep going until the butter has all gone. A useful tip is to keep removing the bowl from the simmering water to avoid curdling and having scrambled eggs. Generally don't let it get to hot.

Finish off with freshly cracked pepper and serve.