So it's a bit unfortunate that hollandaise is one of the last recipes I've mastered. I have tried several times over the years and, on at least one occasion, it has reduced me to tears.
However, when it comes to breakfast, I'm not one to give up. And, thanks to James Gray at The Ashton in Lancaster I've discovered an almost foolproof method for quickly cooking preparing hollandaise. This recipe is slightly different to James', with thanks to Delia. If you want to try James' recipe I'm sure he'll tweet it to you on request!
Once you've mastered Hollandaise it can be used to produce lots of different breakfast recipes - all to be included in future blogs.
I got another tip from Susan Poole who tweets as @theBBCoach . She suggested puting the sauce into a thermos to keep it warm, so you can make it a bit in advance.
You can buy mini saucepans these day & I find mine ideal for heating & pouring the butter & vinegar/lemon. Though it's best to find the ones with a lip as this creates that very thin slow stream of liquid you need.
2 egg yolks
1 dsp white wine vinegar
1 dsp lemon juice
100g butter
Put the 2 egg yolks in a liquidiser, season with salt & pepper and whizz for a minute. Heat the vinegar & lemon juice together in a small saucepan till just bubbling, then, with the liquidiser running, pour in a slow steady stream over the eggs. Once full incorporated, whizz for another minute.
In the same pan the you heated the vinegar & lemon slowly melt 100g of butter, being careful not to let it burn. Then, with the liquidiser running again, pour the butter in in a slow steady stream.
Ta da!
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