Name: Hollandaise sauce
Cook time: 10 min
Total time: 10 min
Yield: 2
Cuisine: French
Ingredients: 125g butter; 2 egg yolks; ½ tsp white wine vinegar or tarragon vinegar; squeeze of lemon juice; pinch of cayenne pepper; 1 muffin halved; 2 slices of ham warmed; 2 poached eggs

Ingredients

2 serv.

125g butter
2 egg yolks
½ tsp white wine vinegar or tarragon vinegar
squeeze of lemon juice
pinch of cayenne pepper
1 muffin halved
2 slices of ham warmed
2 poached eggs

Instructions

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1 Melt the butter in a saucepan and skim any white solids from the surface. Keep the butter warm.
2 Put the egg yolks, 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 over a small pan. Whisk for a few minutes.
3 Then put the bowl over a pan of barely simmering water and whisk continuously until pale and thick, about 3-5 mins.
4 Remove from the heat and slowly whisk in the melted butter bit by bit until it’s all incorporated and you have a creamy hollandaise. (If it gets too thick, add a splash of water.)
5 Season with a squeeze of lemon juice and a little cayenne pepper. Keep warm until needed.
6 To make eggs benedict, toast the muffin halves, top each half with a slice of warmed ham and a poached egg, and spoon over a generous helping of hollandaise.