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Quick & Easy Hollandaise
Prep 5 minutes
Makes 300ml
3 egg yolks
1½ tablespoons lemon juice or white wine vinegar
1 tablespoon hot water
¾ teaspoons sea salt
250g unsalted butter, melted
1. Place egg yolks, lemon juice or vinegar, water and salt into
blender jug and secure lid.
MILL 30 seconds or until pale and creamy.
MIX 1 minute. While motor is running remove inner cap and
gradually add melted butter in a thin steady stream until sauce
has thickened.
Serve: with poached eggs, steamed asparagus or potato cakes.
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