Preparation time 10 minutes Ingredients 2 large egg yolks 115 g butter 1 tbs lemon juice 1 tbs white wine vinegar  
Hollandaise Sauce
Method  Note: this recipe uses raw eggs!
Quick & easy, worth just a  few extra minutes to make your own.
Enough for 8 poached eggs
Crack Immerse  Remove Shake Serve Boil 6 min Six Minutes
1. Melt the butter in a saucepan.  Put the egg yolks, lemon juice and white wine vinegar into a food processor or blender and season well.  2. Blend thoroughly, then slowly add the melted butter a little at a time. 3. Continue to blend until the sauce thickens. Keep warm
GB, US, European & International patents, trademarks, copyrights and registrations issued granted and pending
revolutionary egg-poaching bags 
GB, US, European & International patents, trademarks, copyrights and registrations  issued, granted and pending
®
Home Instructions Recipes Create the perfect shape Lakeland Poachets Wiltshire Poachies Awards Poachies Roadshow Contact Us
20 Egg Poaching Bags £2.99 with free delivery