0

Servings 4
Calories 340 kcal
Prep Time10 mins
Cook Time10 mins
Total Time20 mins

Ingredients
 

  • 75 ml white wine vinegar
  • 100 ml white wine
  • 1 tsp heaped white peppercorn, crushed
  • 200 g unsalted butter, melted
  • 6 egg yolks at room temperature
  • squeeze of lemon juice
  • salt

Instructions
 

  • Place the vinegar, wine and peppercorns into a pan and bring to a boil.
  • Boil rapidly until the liquid has reduced by half to ¾'s, then strain out the peppercorns.
  • Place the egg yolks into a metal bowl and break them up with a whisk.
  • Place the bowl over a pan of gently simmering water, add the boiling reduction whisking all the time.
  • Whisk over the heat until the mixture thickens. Take care not to have scrambled egg (you may have to take the bowl off a couple of times if the heat gets too intense)
  • Once thick, you will see steam coming from the cooked eggs; gradually add the hot butter a little at a time.
  • The sauce will thicken nicely; you may have to add a little hot water to thin slightly.
  • Season with a bit of lemon juice and salt.
  • Keep warm and covered.
Add ingredients from Vickery TV straight to your favourite online supermarket

Notes

Eggs Benedict
"How do you like your eggs in the morning?" the song asks; well, here are a few of my favourite recipes to go with my homemade hollandaise.
Check out this recipe
Nutrition Facts
Hollandaise Sauce
Amount per Serving
Calories
340
% Daily Value*
Fat
 
34
g
52
%
Saturated Fat
 
20
g
125
%
Cholesterol
 
330
mg
110
%
Sodium
 
73
mg
3
%
Carbohydrates
 
2
g
1
%
Sugar
 
1
g
1
%
Protein
 
6
g
12
%
* Percent Daily Values are based on a 2000 calorie diet.
Course Dressings & Sauces
Cuisine ITV This Morning
No ratings yet

Leave a Comment

TOP