Hollandaise Sauce - Quick and Dirty

Show

Breakfast with Barr,

Presenter

Peter Barr

Published

Wednesday 26th September

Chef: Luke Bolton
Catch Luke on Breakfast every Wednesday around 7.30am, with F’n‘B

As Luke says, “I call this quick and dirty because traditional sauce Hollandaise is cooked over a bain marie with you making a sabayon of the eggs and adding hot clarified butter very gradually. This method, shown to me in a café when we were very busy and ran out, takes next to no time and produces a stable sauce, very quickly.”

You will need a food processor with the blade attachment for this method.

Ingredients
3 egg yolks, at room temperature
200g butter
60ml vinegar
Few cracks of black pepper
60ml boiling water

Method
Place the vinegar and a few cracks of pepper in a small pan and reduce by half. Whack the egg yolks in the processor and melt the butter in the microwave and make sure it gets hot!

Now, here’s the piece of fried gold!

With the eggs blitzing in the processor, add the hot butter gradually so it makes a nice thick sauce. Toss in the vinegar and pepper and adjust consistency with the boiling water.

For those that have struggled with hollandaise you’ll understand how overjoyed I was when I saw this method. Too darn easy!

Serve it over muffins on poached eggs and remember when poaching to use fresh eggs and a tiny splash of vinegar in the poaching water.