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Hollandaise sauce

Lotte Duncan from Great Food Live
Lotte Duncan's hollandaise sauce adds a little bit of luxury to brunch eggs

Hollandaise sauce

Method

1. Boil the vinegar and water in a small pan until reduced to about 1 tablespoon; cool slightly.

2. Tip the egg yolks into a food processor and process with the reserved knob of butter. Add the reduced vinegar and process until blended.

3. With the motor running, pour the melted butter slowly into the processor and mix until an emulsion has formed; season with salt and freshly ground pepper.

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Serves: 4

Prep: 10 min
Cook: 2 min

Ingredients
2 tbsp wine or tarragon vinegar
1 tbsp water
2 egg yolks
75 - 115g unsalted Butter, melted, reserve a knob of butter
salt and fresh ground black pepper