Hollandaise sauce
This is essential for eggs Benedict. To complete the dish you just need a couple of poached eggs sitting on either a bed of wilted spinach (low starch option) or a couple of slices of spelt sourdough, toasted.
Ingredients
- 125 g butter grass fed if possible
- 2 egg yolks
- 1/2 tsp tarragon vinegar white wine vinegar can be used
- lemon juice
- cayenne pepper
- ice cold water
- salt
Instructions
- Melt the butter in a saucepan and skim off the white solids to clarify it. Keep the butter warm.
- Put the egg yolks and tarragon 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 thick and light in colour, this should take approx 5 minutes.
- 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. Sometimes it gets a bit thick so just add a little more water.
- Add a splash of lemon juice and cayenne to taste.
- Pour over the poached eggs with toast or spinach and serve.
Notes
You could add some lightly fried shallots and chopped tarragon to make it into a bearnaise sauce to serve with steak. Hollandaise also goes well with fish.