It’s against all the rules to make hollandaise my way – but it works. Have a go. You’ll soon be serving hollandaise sauce with eggs, fish and all kinds of vegetables – try it with purple sprouting broccoli. You could even make your own eggs Benedict for brunch this Sunday.
- Recipe serves:12
- Preparation Time5 min
- Cooking Time10 min
- 400g clarified butter
- 4 egg yolks
- 50–75ml white wine vinegar
- Knorr Aromat Seasoning
- Heat a pan of hot water to a gentle simmer. Put the butter, egg yolks and, finally, the white wine vinegar in a Pyrex or stainless steel bowl over hot water and start whisking it together. The bowl shouldn’t touch the water beneath it. Season with Knorr Aromat.
- Keep on whisking until it gets to the consistency you want – this will take about 5 minutes. When the whisk leaves a ‘trail’ in the sauce, that’s when you know it’s cooked.
- Hollandaise sauce is great served with poached eggs and salmon, bacon or ham on toast as a tasty light meal. Or dip fresh steamed asparagus spears or broccoli florets into it. Simply delicious. For lots more hints and tips to help you make the most of your food, visit www.lovefoodhatewaste.com