Hollandaise sauce
Our subtly nutty sunflower oil adds a delicate flavour to a traditional hollandaise sauce. Serve with steamed vegetables such as asparagus or tender stem broccoli or treat yourself to brunch with eggs benedict
ingredients
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180mls Mountain Produce Sunflower Oil
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2 Egg yolks
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1/2 tbsp Cider vinegar
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The juice from half a lemon
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Salt and freshly ground pepper
HOW TO MAKE....
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Crack the egg yolks into a small bowl.
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Add the cider vinegar and whisk over a pan of simmering water until the mixture begins to thicken and become frothy.
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Very slowly, pour in the Cold Pressed Sunflower Oil whisking all the time. This is really important, if the oil is added too quickly the sauce will separate.
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When you have added all oil add the lemon juice a little at a time, tasting all the time. Stop when you get to the desired taste.
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Season with salt and pepper.