Hollandaise Sauce


2 free range egg yolks

150 grams butter, melted

1 tablespoon white wine vinegar

Lemon juice, to taste

Salt and pepper, to taste


Half fill a small pot with water and bring to a simmer then reduce to a low heat. Place a heat proof bowl on top of simmering water then add egg yolks and vinegar. Whisk for 2 minutes then add melted butter, continue whisking until all ingredients are incorporated and sauce becomes smooth and thick. Add lemon juice, salt and pepper, to taste. Enjoy with poached eggs or steak!

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