Our Hollandaise

 

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