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Hollandaise Sauce

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  • 50g unsalted butter
  • 1 egg yolk
  • ¼ tsp salt
  • ¼ tsp white wine vinegar
  1. Melt 50g unsalted butter in a saucepan
  2. In a small bowl, whisk together 1 egg yolk, ¼ tsp salt and ¼ tsp white wine vinegar until pale and thick
  3. Place the bowl over a pan of simmering water and whisk for 1 minute minutes until not cold to the touch
  4. 1 minute
  5. Slowly pour in the melted butter, whisking constantly (avoid the butter solids at the bottom of the pan)
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