TANGY HOLLANDAISE SAUCE
Ingredients:
2 large egg yolks
Juice of one lemon
1/2 tbsp Dijon mustard
1 tbsp fresh chives finely chopped
130g butter
Pinch of salt & pepper
EQUIPMENT
Small saucepan
Medium glass bowl (should sit on top of the saucepan without falling too far into it)
Hand whisk
Microwave proof glass jug
METHOD
Fill the saucepan 1/3 full with water, bring to a roiling simmer.
Add the yolks, mustard, S&P and lemon juice to the glass bowl. Lightly whisk ingredients together.
Melt the butter in the glass jug.
Place the bowl with the yolk mixture over the simmering saucepan, turn heat to low.
Whisk the egg yolks continuously whilst you slowly drizzle the melted butter into the bowl. Allow the sauce to thicken as you go, don’t rush the emulsification process.
Once all the butter is emulsified, continue to whisk and add the chives.
Remove from heat and promptly transfer the hollandaise sauce into a cool glass or ceramic container (to stop the cooking process).
Goes beautifully over eggs and bacon (or smoked salmon/pulled pork etc) done how you like them!
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