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Ingredients :
preparation time 5 minutes
cooking time 15 minutes
makes 1 cup
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2 tablespoons water
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2 tablespoons white vinegar
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¼ teaspoon cracked black pepper
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2 egg yolks
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200g unsalted butter, melted
Makes
enough for six servings of eggs benedict, a breakfast or brunch
specialty consisting of toasted english muffin halves topped with ham,
poached egg and hollandaise sauce. |
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Method :
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Combine the water, vinegar and pepper in small
saucepan, bring to a boil then reduce heat. Simmer, uncovered,
until liquid reduces to 1 tablespoon. Strain through fine sieve
into medium heatproof bowl, cool 10 minutes.
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Whisk egg yolks into vinegar mixture until
combined. Set bowl over medium saucepan of simmering water, do
not allow water to touch base of bowl. Whisk mixture over heat
until thickened.
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Remove bowl from heat, gradually add melted
butter in thin, steady stream, whisking constantly until sauce
has thickened.
Tip :
If hollandaise is too thick, or separates, whisk in up to 2
tablespoons of hot water until mixture is smooth and creamy.
Cheat's way :
Blend or process egg yolks and hot
vinegar mixture until combined. With motor operating, add
melted butter in thin, steady stream until hollandaise is of
desired consistency.
Nutritional Facts per
Tablespoon :
14.5g total fat (9.2g saturated
fat); 548kJ (131 cal) 0.1g carbohydrate; 0.5g protein; 0.0g
fiber |