Dead good hollandaise
For perfect hollandaise try this recipe from Cass Titcombe, cofounder and head chef of Spitalfields restaurant Canteen.
Difficulty and servings
Serves 2
Preparation and cooking times
Ready in 10 mins
- Melt 125g butter in a saucepan and skim any white solids from surface. Keep the butter warm. Put 2 egg yolks, 1/2 tsp 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.
- 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.
- 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.
Recipe background
This recipe is from Cass Titcombe, cofounder and head chef of Spitalfields restaurant Canteen: Canteen, 2 Crispin Place, Spitalfields, London E1
Recipe from Good Food magazine, August 2005.
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http://www.bbcgoodfood.com/recipes/3921/
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Ingredients
- 125g butter
- 2 egg yolks
- ½ tsp white wine vinegar or tarragon vinegar
- pinch salt
- splash ice cold water
- lemon juice
- cayenne pepper
TO MAKE EGGS BENEDICT
- 1 muffin , halved
- 2 slices, warmed ham
- poached egg
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Difficulty and servings
Serves 2
Preparation and cooking times
Ready in 10 mins
Ingredients
- 125g butter
- 2 egg yolks
- ½ tsp white wine vinegar or tarragon vinegar
- pinch salt
- splash ice cold water
- lemon juice
- cayenne pepper
TO MAKE EGGS BENEDICT
- 1 muffin , halved
- 2 slices, warmed ham
- poached egg
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29 December 2007
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