James Martin’s Hollandaise sauce
, 24 November 2016
- Ready in: 10 mins
- Serves: 20
- Price: per serving
Each 30g serving contains
of your reference intake.
Typical energy values per 100g: 2690kJ/643kcal.
- 3 egg yolks
- 500g butter, melted and cooled slightly
- 1 tbsp white wine vinegar
- ½ lemon juice only
In a large bowl, over a pan of simmering water whisk the egg yolks and slowly add the warm butter, then the lemon juice and vinegar. Continue to whisk until a silky emulsion is formed.
Serve warm with James Martin’s whole salmon recipe.