Hollandaise Sauce

Cooking time: 30 mins

SERVES: 4

Ingredients

- 4 Egg Yolks

- 30ml White Balsamic

- 30ml Water

- 200g Salted Butter (Melted)

- 1 Lemon (Zest & Juice)

- Cracked Black Pepper

- Salt

Method

- Place a medium saucepan of water on to a medium heat and bring to the boil.

- Place a metal bowl over the pan ensuring it sits on the ridge of the pan, not the water. This creates a Bain-Marie.

- In the bowl, whisk the yolks, vinegar & water vigorously until the mixture becomes thick and aerated. (Sabayon stage). We're looking for 72°c on a temperate probe to be precise.

- Remove from the heat and pour in the melted butter very gradually as you whisk to emulsify the mixture.

- When all the butter is incorporated season with lemon juice, salt and cracked black pepper. (Chopped fresh herbs are also a nice touch here).