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Hollandaise sauce

Recipe from: 12 August 2010

Ingredients 5
Servings 4
Time 5 mins


  • 2
    egg yolks
  • 250
  • 1
  • seasoning
  • hand blender


Separate your eggs and place the yolks into a measuring jug (or tall container).
Add the juice of 1 lemon (use your discretion here as to how lemony you want it).
Add a pinch of salt and black pepper.
Slice the butter and place in another measuring jug (or cup).
Microwave to boiling hot, do not let it boil over the sides.
You need it to be this hot as it is going to cook the egg.
Blend the eggs and add the hot butter in a THIN stream to the egg mixture whilst hand-blending.
Season if u wish.
If you'd like it to be thicker, add some more hot melted butter. The more you add, the thicker it will be.

For more of Chef Caro's recipes click here.


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