My favourite breakfast, for as long as I can remember (after being banned from eating Nutrigrain) has always been eggs – scrambled, fried, baked, boiled, poached. I have spent years perfecting the cooking of eggs and I look forward to each and every Saturday having my eggs for breakfast. Oddly enough, despite loving eggs I absolutely loathe quiches, fritattas, omelettes, and consider them abominations. Eggs, like peas, are perfect by themselves thank you very much. Unless you’re baking, obviously. Baking with eggs, not with peas.
Anyway, I have dedicated so much time to perfect the cooking of eggs, it breaks my heart a little that ben absolutely hates eggs. He’s a cereal man, through and through.
But this post isn’t about eggs, it’s about hollandaise, that rich, velvety golden sauce that just goes so well with eggs, it’s almost a sin to eat poached eggs without them. Lately my Saturday morning breakfasts have involved poached eggs, so this week I decided to buy some muffins, some smoked salmon and make myself some hollandaise to top off what was the perfect breakfast.
The secret to making hollandaise, or any mayonnaise type sauce really, is ensuring the emulsifying process takes place.
Emulsifying, in this instance and to use a helpful analogy, is when two ingredients that usually don’t play together nicely, become inseparable best friends. It is a slow process, as the two ingredients have to be introduced to each other gradually, in an active environment until the friendship develops. Sometimes you have to introduce a third ingredient to help stabilise the friendship (and add flavour!)
Strange analogies aside, let’s get on with the recipe!
What Will I Need?
3 large egg yolks
1 tbsp lemon juice
1/4 tsp dijon mustard
pinch cayenne pepper
125g salted butter
- Blitz egg yolks. lemon juice, mustard and cayenne pepper in a blender on medium setting until well combined.
- Melt butter in microwave until hot and frothy.
- Continue to blitz egg yolks on a medium setting, and slowly drizzle the melted butter into the mixture, ensuring the mixture is well combined and emulsifying.
- Once all the butter has been added, blitz an additional 30 seconds and serve immediately.