Monday, December 20, 2010

John Tovey's Quick Hollandaise Sauce

This is just divine..!!!! and quick as the title says.. I got it out of Delia Smith's cookbook and we had it with both asparagus and fish tasting gorgeous with both..

6oz butter (175g)
1 tablespoon wine vinegar
2 tablespoons lemon juice
3 large egg yolks
a pinch of salt

Put the butter into a small saucepan and allow it to melt slowly. Place the wine vinegar and lemon juice in another saucepan and bring to the boil. Meanwhile blend the egg yolks and salt in a liquidiser or food processor - then, with the motor still switched on, gradually add the hot lemon juice and vinegar.

When the butter reaches the boil, start to pour this in very slowly in a thin trickle (with the motor running all the time) till all the butter is added and the sauce is thickened. To keep it warm, place it in a basin over some hot water till ready to serve.

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