Ingredents
2 egg yolks, 250g hot butter, juice 1 small lemon, salt and pepper
- Melt your butter in a saucepan
- Place boiling water in a glass bowl, to heat up the bowl
- Put the egg yolks and 2 tablespoons of boiling water into a food processor with the cutting blade in it and blitz till fluffy, should take 30 seconds
- Once the eggs are fluffy, take off the small removable lid on the funnle of the food processor and slowly pour the melted butter through the funnel while it is still running (take care that it does not spit). This should take about 15-20 seconds.
- Once you have poured the butter through add in the lemon juice and whizz for a few more seconds till the sauce thickens.
- Once thick pour out the water from the glass bowl, dry quickly and pour in the Hollandaise sauce
- Season with salt and pepper, cover and put in a warm place until needed ... the sauce should keep like this for an hour.
Cooking notes
If you use a large lemon for this use half the juice otherwise it will be very citrusy.
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