Hollandaise sauce

Who doesn't love hollandaise sauce? Take a look at this easy recipe and serve it with your favourite ingredients!

However you make it, follow the instructions exactly and enjoy! The quantities are enough for 6 servings of eggs Benedict.

Ingredients

• 400 g butter
• 2 egg yolks
• 1 tbsp white vinegar
• 1 tsp lemon juice
• Salt and pepper
• 1 tsp mustard powder for flavour (optional)

Method

1. Cut the butter into cubes. Put them in a small saucepan over a low heat and let the butter melt until it starts to bubble.
2. While the butter melts, whisk the yolks and vinegar in a metal bowl set over a pan of boiling water, until they thicken slightly. Take care: the bottom of the bowl must not touch the boiling water underneath, it should just be warmed by the steam, so the yolks don't turn into an omelette!
3. As soon as the butter starts to bubble, pour it straight into a jug or another container with a pouring spout and add it gradually to the yolks, whisking all the time.
4. Once all the butter is in and the hollandaise has thickened enough (in 2–3 minutes), season with salt and pepper, and add the lemon and whatever you have chosen to flavour the sauce (here, mustard powder).

Serve straight away, as soon as it is ready.