Quick Hollandaise Sauce
Make this sauce too fast and it will curdle, too hot and the egg yolk will scramble. Just take is nice and slowly and you will have a perfect accompaniment for griddled meat, fish or vegetables.
1 tablespoon balsamic vinegar
2 egg yolks
100g unsalted butter, at room temperature
Lemon juice
Freshly ground black pepper
- Put the vinegar into a small heavy based pan and bring to the boil. He pan from the heat and whisk in the egg yolks. When they have thickened whish in a knob of butter.
- Return the pan to the lowest of heat and gradually whisk in the softened butter a little at a time. Remove from the heat if the sauce becomes more than warm. Allow the mixture to thicken between each addition of butter.
- When all the butter is added remove the sauce from the heat season with lemon juice and pepper. Serve straight away.
