My First Hollandaise.

Think I pretty much nailed it, perhaps too much lemon juice as a loosener. I can see why eggs benedict come with a price whilst eating out, a relatively tricky dish to prepare timings wise, and you will end up using 4 pans. The recipe below is ripped from the BBC which I adapted for my asparagus, poached egg and parmesan shavings. Heaven.

125g butter
2 egg yolks
½ tsp white wine vinegar or tarragon vinegar
Pinch salt
Splash ice cold water
Lemon juice
Cayenne pepper

Melt 125g butter in a saucepan and skim any white solids from surface. Keep the butter warm. Put 2 egg yolks, 1/2 tsp tarragon vinegar or white wine vinegar, a pinch of salt and a splash of ice-cold water in a metal or glass bowl that will fit over a small pan. Whisk for a few minutes then put the bowl over a pan of barely simmering water and whisk continuously until pale and thick, about 3-5 minutes.
Remove from the heat and slowly whisk in the melted butter, bit by bit until it’s all incorporated and you have a creamy hollandaise. (If it gets too thick, add a splash of water.) Season with a squeeze of lemon juice and a little cayenne pepper. Keep warm until needed.


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