Dead good hollandaise

Recipe uploaded by

Atul Kochhar

1 rating

Recipe by Atul Kochhar

Subscribe to Good Food magazine - 3 issues for £3

Tested

Leave a comment or rate this recipe

1. 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.
2. 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.
3. 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

Latest comments and suggestions

• CHEF GARRY

  29 December 2007

  CHEF GARRY commented on this recipe

  WE MADE THE RECIPE AS ABOVE BUT ADDED FINELY CHOPPED BASIL AND FRESHLY CRUSHED BLACK PEPPER

  Flag as inappropriate

  Please let us know your name and the reason you find the above comment inappropriate.

  Your name: Reason:
• Kings Binder

  21 March 2008

  Kings Binder rated and commented on this recipe

  

  Really easy - didn't split thanks Atul /Cas

  Flag as inappropriate

  Please let us know your name and the reason you find the above comment inappropriate.

  Your name: Reason:

http://www.bbcgoodfood.com/recipes/3921/

Your binder

• Register
• Sign in
• More info

Save your favourite recipes; add, rate and comment on recipes. Plus, get our newsletter.

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

Search Good Food

Keywords

Filter search

Recipes All this site The web

Refine your recipe search

Search filter options

Search by cooking times Less than 10 minutes 10-30 minutes 35-60 minutes Over an hour Search by difficulty Easy Moderately easy For the keen cook Search by cuisine American British Cajun & Creole Caribbean French German Greek Indian Italian Mediterranean Mexican Moroccan Scottish Spanish Swiss Thai Vietnamese Search by course Warm starter Cold starter Main course Side dish Pudding Search by calorie range Less than 200 200-400 400-600 600-800 Over 800 Search by occasion Midweek meal Dinner party Family favourite Birthdays Christmas New Year Mother's Day Chinese New Year Easter Search by chef Good Food Team olive Angela Nilsen Annabel Karmel Anthony Worral Thompson Gary Rhodes Gordon Ramsay James Martin John Torode Ken Hom Lesley Waters Mary Cadogan Merrilees Parker Nick Nairn Orlando Murrin Ruth Watson Silvana Franco Thane Prince Tony Tobin Search by diet Vegetarian Vegan Gluten-free Dairy-free Nut-free Egg-free Low-fat Low in salt Suitable for diabetics Search by magazine BBC Good food olive Search by servings 1 2 4 6 8 For a crowd

Difficulty and servings

Serves 2

Preperation and cooking times

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

Your binder

Here are three other great reasons why to sign up:

• You get an online binder, where you can store all your favourite recipes and create menus.
• You can add your own recipes to this site for others to try; plus, rate and make comments on recipes, and share your views on our blog.
• You can sign up for our weekly newsletter (sent out on Wednesdays) - it's packed with recipes, special offers and competitions.