Hollandaise sauce
By Good Food
Contains pork – recipe is for non-Muslims only
To make your own hollandaise sauce for eggs Benedict or other brunch dishes, try this recipe from Cass Titcombe, co-founder of Spitalfields restaurant Canteen
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Cook:10 mins
- Serves 2
- Easy
Nutrition per serving
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kcal 529
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fat 57g
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saturates 34g
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carbs 0.5g
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sugars 0.4g
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fibre 0g
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protein 3g
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salt 1.41g
Ingredients
- 125g butter
- 2 egg yolks
- ½ tsp white wine vinegar or tarragon vinegar
- pinch salt
- splash ice cold water
- lemon juice
- cayenne pepper
- 1 muffin, halved
- 2 slices, warmed ham
- poached egg
Tip
BackgroundThis recipe is from Cass Titcombe, co-founder and head chef of Spitalfields restaurant Canteen (2 Crispin Place, Spitalfields, London E1)
Method
Melt 125g butter in a saucepan and skim any white solids from surface. Keep the butter warm. Put 2 egg yolks, 1/2 tsp tarragon vinegar or white wine 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 then put the bowl over a pan of barely simmering water and whisk continuously until pale and thick, about 3-5 minutes.
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.) Season with a squeeze of lemon juice and a little cayenne pepper. Keep warm until needed.
To make eggs Benedict, toast 2 muffin halves, top each with a slice of warmed ham, a poached egg and spoon over a generous helping of hollandaise.
