Hollandaise sauce recipe (with video) | Good Food

Units:

125g butter
2 egg yolks
½ tsp white wine vinegar
or tarragon vinegar
squeeze of lemon juice
pinch of cayenne pepper

To make eggs benedict

1 muffin
halved
2 slices of ham
warmed
2 poached eggs

Method

step 1
Melt the butter in a saucepan and skim any white solids from the surface. Keep the butter warm.
step 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.
step 3
Then put the bowl over a pan of barely simmering water and whisk continuously until pale and thick, about 3-5 mins.
step 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.)
step 5
Season with a squeeze of lemon juice and a little cayenne pepper. Keep warm until needed.
step 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.