Hollandaise sauce

Here’s my recipe for a super quick & easy hollandaise sauce. I like to add cayenne pepper for a kick but this is optional! To make eggs Benedict from scratch, check out my recipe for English muffins!

 

4 egg yolks
METHOD:

 

1. Melt the butter in a saucepan over medium heat. Set aside.

 

2. Half-fill another saucepan with water and set over medium heat to simmer.

 

3. Add the egg yolks to a heatproof bowl and whisk over the simmering water until they start to thicken. 

 

4. Pour the melted butter into the bowl with the eggs little by little, carrying on whisking while you do.

 

5. Once the sauce is at the desired thickness, juice half a lemon into the bowl and season with salt and cayenne to taste.

6. Serve with a poached egg on toast, or check out my English muffin recipe and make eggs Benedict from scratch! 

1 Comment

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out /  Change )

Google photo

You are commenting using your Google account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s