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Hollandaise Sauce

A foolproof way of making Hollandaise sauce - thanks Delia!

  • Total time: 5 minutes

Serves: 2


  • 2 egg yolks
    110g butter
    1 dessert spoon white wine vinegar
    1 dessert spoon lemon juice


  1. Put egg yolks into a blender with a little seasoning. Blitz for 5-10 seconds.
  2. Heat vinegar and lemon juice until bubbling. Add to egg yolks and blend.
  3. Melt butter until foaming but not browning. Turn on blender and gradually add melted butter to the mixture until it is thick and glossy. Turn off blender and scrape any mixture off the sides. Blitz for a few seconds and then serve.

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4 stars