2 egg yolk
Ĺ tsp white wine vinegar or tarragon vinegar
splash ice cold water
Melt 125g butter in a saucepan and skim any white solids from surface. Keep the butter warm. Put 2 egg yolks, 1/2 tsp tarragon vinegar or white wine vinegar, a pinch of salt and a splash of ice-cold water in a metal or glass bowl that will fit over a small pan. Whisk for a few minutes then put the bowl over a pan of barely simmering water and whisk continuously until pale and thick, about 3-5 minutes.
Remove from the heat and slowly whisk in the melted butter, bit by bit until itís all incorporated and you have a creamy hollandaise. (If it gets too thick, add a splash of water.) Season with a squeeze of lemon juice and a little cayenne pepper. Keep warm until needed.
by Chef Hogan
Contact us about this recipe
Tell a friend about this recipe
Printer friendly version
This recipe was added on 7 Jan 2017 and has been viewed 41 times.