Classic French Hollandaise sauce of eggs, butter and lemon juice made fuss free in the blender or by the traditional method.
- 2 egg yolks
- 120 g melted butter
- 1 dessert spoon white wine vinegar or lemon juice
- lemon juice to taste
Traditional Method: Whisk 2 egg yolks in a heatproof bowl with 1 dessertspoon of white wine vinegar.
Set the bowl over a saucepan of just simmering water. Make sure that the water does not touch the bowl. Whisk the mixture over the heat for 2-3 minutes until pale and thick.
Melt the butter in a pan and gradually whisk in to the egg mixture a little at a time. If the mixture is too thick add a little lemon juice until you find the right consistency.
Season to taste.
Blender Method: Put the eggs and vinegar into a blender and combine on a medium speed.
Melt the butter then add in a steady stream with the blender on.
Add lemon juice and season to taste as before.
Calories: 976kcalCarbohydrates: 1gProtein: 6gFat: 106gSaturated Fat: 65gCholesterol: 648mgSodium: 874mgPotassium: 39mgSugar: 0gVitamin A: 3520IUCalcium: 75mgIron: 1mg