Cookbook

Quick & Easy Hollandaise

1 Prep 5 minutes

2 Makes 300ml

3 egg yolks

1 tablespoon lemon juice or white wine vinegar

1 tablespoon hot water

¾ teaspoon sea salt

250g unsalted butter, melted

1. Place egg yolks, lemon juice or vinegar, water and salt into

blender jug and secure lid.

4 MILL 30 seconds or until pale and creamy.

4 MIX 1 minute. While motor is running remove inner cap and

gradually add melted butter in a thin steady stream until

sauce has thickened.

Serve: with poached eggs, steamed asparagus or potato cakes.