- 1 or 2 egg yolks (room temperature)
- 1/2 tsp Dijon mustard
- Capful white wine vinegar or squeeze of lemon juice
- 50-100gms Butter
- Salt to taste and Freshly cracked pepper
Pop the egg yolk, mustard, vinegar and S&P into a blender and blend for a minute. Melt your butter so it’s nice and hot, slowly add the butter in a very small steady drizzle into the blender, it should thicken almost straight away and you will have hollandaise, if it doesn’t emulsify you will have a liquid mess, it’s not the easiest thing to make but with practice you will be fine. It can take a little trial and error…if you goggle blender hollandaise there hopefully will be a video where you can watch the process.