Hollandaise Sauce

INGREDIENTS

Eggs

Butter

White Wine Vinegar

Lemon

INSTRUCTIONS

Separate 3-5 Egg Yolks into a large glass mixing bowl, whisk until they are smooth and go lighter in colour.

Gently melt some Butter into a sauce pan, around 2 heaped Tbsp.

Pop a sauce pan of water on the hob, bring to the boil and pop on the glass bowl.

Start whisking the Egg yolks as you slowly add the melted Butter.

Once you have a nice silky, smooth sauce add a small splash of White Wine Vinegar, around a Tbsp, and season.

Whisk in the Vinegar and finish with a small squeeze of Lemon juice.

Give the sauce one last good whisk then serve.

Enjoy.