Hollandaise sauce
The secret to a great, hangover-busting brunch is eggs Benedict, and the secret to the best eggs Benedict is perfect hollandaise. Try this recipe from Cass Titcombe, cofounder and head chef of Spitalfields restaurant Canteen.
- 125g butter
- 2 egg yolks
- ½ tsp tarragon vinegar or white wine vinegar
- a pinch salt
- a splash ice cold water
- a squeeze lemon juice
- a pinch cayenne pepper
Method
step 1
Melt butter in a saucepan and skim any white solids from surface. Keep the butter warm.
step 2
Put the egg yolks, tarragon vinegar or white wine vinegar, a pinch of salt and a splash of ice-cold water in a metal or glass bowl that will fit over a small pan. Whisk for a few minutes then put the bowl over a pan of barely simmering water and whisk continuously until pale and thick, about 3-5 minutes.
step 3
Remove from the heat and slowly whisk in the melted butter, bit by bit until it’s all incorporated and you have a creamy hollandaise (if it gets too thick, add a splash of water.) Season with a squeeze of lemon juice and a little cayenne pepper. keep warm until needed.
step 4
To make eggs benedict, toast 2 muffin halves, top each with a slice of warmed ham, a poached egg and spoon over a generous helping of hollandaise.