2 tbsp white wine vinegar
1 tsp whole peppercorns
1 Bay leaf
4 Free range eggs (we use Glenballyeamon)
250g clarified butter (see video)
1/2 lemon juiced
salt & pepper
Watch the following video
Gently heat the butter and skim off the white solids which float to the top, allow to cool slightly. Seperate eggs and whsiks yolks.
Add vinegar, bay leaf and peppercorns to a pan and reduce by half. Prepare a pan of hot water with a bowl on top ensuring the bowl does not touch the water.
Turn the heat down. Add the reduced vinegar, discard the bay leaf & pepper.
Add the egg yolks to the bowl and slowly whisk in the clarified butter.
Kitchen hacks -If the sauce is too think add a little of the hot water, if the sauce starts to become lumpy take it off the heat and add a small piece of ice.
Best have these options to hand before starting this recipe.
At the French Rooms we serve a delicious Eggs Benedict with slow cooked ham hock and we also serve an Eggs Royale served with thinly sliced smoked salmon. Hollandaise is a delicious versatile sauce which is an indulgent treat. If you have left-overs pour a dollop on your Roast beef or steak.