Ingredients
- 250g salted butter
- 2 eggs, yolks of
- white wine vinegar
- 250g salted butter
- 2 eggs, yolks of
- white wine vinegar
Pop a pan on low heat and melt your butter, entirely.
Pop your yolks in a bain-marie (a saucepan with an inch of water in and a heatproof bowl suspended above for your ingredients). Whisk until light and fluffy. Add a splash of vinegar, continue to whisk and the colour will continue to lighten.
You’re now going to add your butter in a very small and steady stream, whisking the entire time.
The hardest thing with hollandaise sauce is temperature control. Keep an ice cube at the ready, and should you start to see your mix split, add the ice cube and it will, more often than not, save it. Once all your butter is incorporated you should have a smooth, thickened, glossy sauce. If you want it looser, add more vinegar.
Serve over poached eggs on toasted crusty farmhouse bread.