Whisk up a bowl of this tasty Hollandaise sauce which is particularly delicious with eggs, or asparagus, or smoked salmon
3 fresh egg yolks
120gm unsalted butter
2tblspn lemon juice
White pepper to taste
Salt to taste
Prepare immediately before serving Place egg yolks and lemon juice in a blender. Add
a pinch of salt and a pinch of white pepper. Heat butter in the microwave until it’s melted, hot and foamy.
Cover the jar of the blender and blend the egg yolk mixture at top speed for 5 seconds. Uncover, still blending at top speed, and immediately start Pouring the hot melted butter in a thin stream into the egg mixture.
The sauce will be thick and creamy by the time half the butter has been blended in. At this point stir the remainder of the butter before you continue to blend it into the egg mixture to ensure all the creamy solids are included.
Taste and adjust seasoning and lemon juice to your liking. You may wish to blend some Dijon mustard in for a different taste option.
This recipe uses raw egg yolk and although the hot butter does cook them slightly, to
avoid risk of salmonella, only the freshest of eggs, properly refrigerated with intact shells should be used. This quality is readily available at the Adelaide Showground Farmers’
Market every Sunday.