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Fastest Hollandaise Ever!

8 servings

Ingredients

  • 4 egg yolks

  • 50g hollandaise vinegar mix(pink peppercorns, tarragon, shallot) or alternatively you can use white vinegar, apple cider vinegar or lemon juice.

  • 500g melted butter or clarified butter also known as ghee

  • Salt and white pepper to taste

  • Warm water if it's too thick

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Truffle Hollandaise splashed over crew benedicts for morning tea.

Hollandaise is always something I get asked about and people are afraid to make. It's really no that complicated especially if you have a thermomix,stick or normal blender.

1. Melt butter on low or in microwave covered.

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2. Place vinegar on medium to high heat then place egg yolks in a blender. Put blender on low to start emulsifying yolks.

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3. Vinegar should now be ready. You will want it to boiling hot when you pour directly in yolks. Still blending on low, gradually turn higher till the mix goes a pale yellow. Bring back down to a low speed till next step.

 

4. Your butter should be ready and the white milk solids should have sunk to the bottom. Then start pouring butter in slowly till it thickens. You don't want to put the white stuff in the hollandaise so stop pouring when you get there.

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5. If it's too thick you can add a bit of hot water to thin it out. Add salt and white pepper to taste and mix briefly. Then it's ready to go!

Hollandaise shouldn't be kept longer than a few hours. So use straight away, then throw out after you're finished.

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Chefs Notes :

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If you don't use the hollandaise straight away you can leave in a blender and mix briefly with hot water before serving.​

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I like to mix it up a bit and add truffle, pesto, herbs like tarragon or anything that takes your fancy.

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