Hollandaise Sauce
For the perfect weekend brunch you need the perfect Hollandaise Sauce. Makes 1 cup
3 egg yolks
3 tablespoons DYC White Vinegar
3 tablespoons water
1 bay leaf
ΒΌ teaspoon crushed white peppercorns
1 tablespoon boiling water
250g butter
1
Place the egg yolks in a food processor bowl and process to combine.
2
Mix the DYC White Vinegar, water, bay leaf and peppercorns together in a small saucepan.
3
Boil until reduced to 2 tablespoons.
4
Strain.
5
Add the boiling water to the strained vinegar.
6
Melt the butter until bubbling.
7
With the motor running, pour the vinegar mixture down the feed tube of the processor then pour the hot melted butter in a very thin stream down the feed tube, leaving the white milky liquid from the butter behind
8
The mixture will thicken to form a creamy sauce.
