Hollandaise Sauce

Hollandaise Sauce


I remember hollandaise sauce back from my chef school days. It was one of the first sauces we learnt about. Such good memories from my Warwick Chef School days. Once again I just love the French Cuisine. And I am thankful for my days at Warwick Chef School for introducing me to the chef world. I may not be the best a la carte and fast-pace chef out there, but due to Warwick Chef School, I have a soft spot for the industry although my flame are a bit burned out :-(Hollandaise sauce is the most important part of Eggs Benedict. And I have made an awful lot of Eggs Benedict, from the beginning of my first job to almost the end. It is such a classical and popular breakfast dish, I doubt Eggs Benedict will ever go out of fashion. This variation of Hollandaise sauce is slightly different and not made the classical way over bain-Marie. It is a quick variation using the liquidizer blender to make it quicker. For Eggs Benedict, ham is  usually used on the English muffin but a lovely substitute off course is Eggs Benedict with Smoked Salmon - a somewhat more expensive option but lovely too (especially for those who do not like any kind of ham). Because at one of my jobs -Au de Hex Estate - we had Eggs Benedict on the breakfast menu, and boy did we make a lot of them! By far the most popular dish! There after omelettes of course (I don't blame people for eating them somewhere else rather than making them yourselves- it takes a bit of time( but our chefs make them chop-chop!) This hollandaise sauce is very easy to make and you can keep it nearby if you are making quite a few Eggs Benedict orders during the morning- a tip for chefs. Just remember that you can't use the hollandaise sauce the next morning it is a very delicate sauce.

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Serves: 8 Prep time: 20 Minutes Cook time: 0 Minutes Ready in: 20 Minutes

Nutrition: Calories 60 Carbs: 2g Protein: 0g Fat: 6g

2 egg yolks
2 Tablespoons white vinegar
250 g butter(It is best to use REAL BUTTER)
salt and freshly ground black pepper to taste
OPTIONAL: More butter if preferred
Melt the butter in the microwave.Transfer it into a measuring jug.
Add the egg yolks and white vinegar in a liquidizer and blend for a few seconds.
Open the top lid of the liquidizer (blender) where the circle is.
Add the melted butter, little by little, by drizzling it.
Continue adding the melted butter until there is no more butter left.
Use the pulse option if you feel the lowest power is still too strong.
Once all the melted butter is added, the hollandaise sauce should be thick with a silk texture .
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