Easy Hollandaise

By Grazor

Ingredients

• 2 eggs, separated
• Fresh lemon juice
• 8 oz/250g unsalted butter, melted
• 1 tablsp/15ml cold water
• Sea Salt
• pinch Cayenne peppe

Preparation

Step 1

Method
In a Blender or liquidiser put 2 egg yolks, squeeze in about 1 tablespoon of fresh lemon juice and add 1 tablespoon of cold water.


Put the lid on the blender ( or you’ll have a re-decorated kitchen - take it from one who knows!) and turn it on.


Open the plug in the middle and with the blender still going, slowly pour in the hot melted butter.

Whizz until thick.


For a lighter sauce, add a little egg white to the yolks.


Season to taste with Cayenne, Salt and more lemon juice if desired.

Do Not Re-Heat

This is the perfect sauce to accompany cold or hot poached salmon and is delicious poured over lightly steamed asparagus.

Should you have any left over it will keep in the fridge covered for 2 - 3 days, or you could use it in a fish pie.