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This is a sauce designed for lamb and a great alternative or addition to traditional mint sauce.
Servings 6
Calories 301 kcal
Prep Time10 mins
Cook Time10 mins
Total Time20 mins

Ingredients
 

  • 75 ml white wine vinegar
  • 75 ml water
  • 8 sprigs fresh mint, stalks chopped, leaves roughly chopped, but not too large
  • 0.5 tsp freshly milled black pepper
  • 200 g unsalted butter, melted
  • 6 medium free-range egg yolks
  • squeeze of lemon juice
  • salt

Instructions
 

  • Place the vinegar, wine, pepper and mint stalks into a pan and bring to a boil.
  • Boil rapidly until the liquid has reduced by half to 3/4, then strain.
  • Add the reduced liquid back to the pan, add the butter again, and bring to a rolling boil.
  • Place the egg yolks in a liquidiser and blitz for 10 seconds to break up.
  • Gradually and carefully add half the boiling vinegar and butter mixture(this is really important, or the yolks will not thicken) into the liquidiser (not a food processor) in a thin stream on full speed, through the lid.
  • Re-boil the pan and pour the rest onto the eggs.
  • Pour the sauce back into the pan, stir well, taste the sauce, and adjust the seasoning. Add a squeeze of lemon juice, salt, and chopped mint leaves, cover and leave for 5 minutes.
  • After 5 minutes, uncover stir well. You may need to add a little water if too thick.
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Nutrition Facts
Easy Mint Hollandaise
Amount per Serving
Calories
301
% Daily Value*
Fat
 
32
g
49
%
Saturated Fat
 
19
g
119
%
Trans Fat
 
1
g
Cholesterol
 
267
mg
89
%
Sodium
 
34
mg
1
%
Potassium
 
42
mg
1
%
Carbohydrates
 
1
g
0
%
Fiber
 
1
g
4
%
Sugar
 
1
g
1
%
Protein
 
3
g
6
%
* Percent Daily Values are based on a 2000 calorie diet.
Keyword lamb
Course Dressings & Sauces
Cuisine British, Easter, ITV This Morning, Spring
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