Hollandaise Sauce

 I have always been a bit to frightened to make hollandaise sauce as the few time I have it has gone wrong, but at last I have made it with no problems by following Nigel Slaters recipe from his book 'Appetite' which I recently bought and absolutely adore. It's not your run of the mill recipe book, if you are the kind of person who loves reading cookery books like a fiction book then this is perfect and I urge you to go out and buy a copy, I spent the whole day reading it from cover to cover....

Hollandaise Sauce from 'Appetite' by Nigel Slater

3 Large Egg Yolks
250g Butter
Half a lemon







Put a pan of water on to boil and find a glass or heatproof china bowl that will fit neatly into it without actually touching the water. Add the yolks and a splash of water. Whisk, pouring in the melted butter, slowly.




When the sauce thickens up whisk a little faster. Once it is thick and creamy, squeeze in a little lemon juice. And if it starts to curdle either add an ice cube or a splash of boiling water and that should do the trick according to Nigel!




And what better way to enjoy hollandaise sauce than with egg's benedict? Well with the new season asparagus actually but the shops had all sold out..