This recipe will make ½ pint

Cooking and Preparation Time: 20 Minutes

Ingredients

3 Tablespoons of White wine Vinegar
1 Tablespoon of Water
6 Black Peppercorns
1 Bay Leaf
3 Egg Yolks
6oz Soft Butter

Method

1. Boil the vinegar and water with the peppercorns and the bay leaf in a small pan, until reduced to 1 tablespoon, and leave to cool.

2. Cream the egg yolks with ½oz butter and a pinch of salt.

3. Strain the vinegar into the eggs and set the bowl over a pan of boiling water.

4. Turn off the heat and whisk in the remaining butter, ¼oz at a time, until the sauce is shiny and has the consistency of thick cream.

5. Season with salt and pepper.

Note from Grandma

If your hollandaise sauce curdles during the preparation, it will probably be because you have had the heat too high or you have added the butter far too quickly. If your finished sauce separates you can often save it by removing it from the heat and beating in 1 tablespoon of cold water.