As seen in the Morrison Street Cafe At Home Cookbook & Food Diary
This rich, creamy sauce makes everything taste so good. It goes really well with our Eggs Benedict and the Bacon & Eggs, but also does fabulous things to the Smoked Fish Kedgeree
- 250gm melted butter
- 3 egg yolks
- 1/4 tsp salt
- 1/4 tsp pepper
- 1/2 tbsp white vinegar
Place egg yolks, salt, pepper and vinegar in the food processor and process for 1 minute.
Slowly pour the melted butter through the hole in the lid, with the processor still mixing. Do this over a 5 minute time span, adding bit by bit so the hollandaise doesn’t split.
Keep in a warm area if not using straight away.
(C) Morrison Street Cafe 2012