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How to make Hollandaise sauce
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4 essential Waitrose egg yolks
250ml melted unsalted butter
50ml white wine vinegar
Juice of half a lemon
Salt and pepper
1. Reduce the vinegar and lemon juice by ¾’s
2. Add two tablespoons of the mixture to the egg yolks and whisk over a bain marie until thick and it has trebled in volume.
3. Whisk in the melted butter till all incorporated. Season to taste.
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