You will need
- Large heatproof bowl
- Saucepan
- Wire whisk
Ingredients
Serves 4
- 120g butter, cold and cut into cubes
- 2 large free-range egg yolk
- 1 tsp of white wine vinegar
- 1 tbsp of freshly squeezed lemon juice
- Pinch of salt
Preparation Method
15 minutes
- To make the hollandaise sauce, place the egg yolk and white wine vinegar in a large bowl over a saucepan of gently simmering water.
- Whisk the egg yolks slowly adding the cubed butter one by one. After each cube of butter melts, whisk continuously until it is combined and the sauce has thickened.
- Add lemon juice and a pinch of salt. Turn the heat off and keep warm hollandaise sauce over the saucepan of water, stirring occasionally.
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Categories:
Gluten-Free Sides and Sauces