This homemade hollandaise recipe is quick to make, creamy and delicious. Perfectly paired with poached eggs, baked potatoes or salmon, it will bring your dish to new heights.
Serves66
Cook time5 mins5 minutes
Prep time10 mins10 minutes
Ingredients
2 tbs white wine vinegar
4 black peppercorns
2 tarragon sprigs
1 Coles Australian Free Range Egg yolk
100g unsalted butter, melted
2 tsp lemon juice
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Method
Step 1
Combine the vinegar, peppercorns and tarragon in a saucepan over low heat. Bring to a simmer. Cook for 1-2 mins or until the mixture reduces to 2 tsp. Strain through a fine sieve into a heatproof bowl. Discard solids.
Step 2
egg yolk and place the bowl over a saucepan of simmering water (don’t let the bowl touch the water). Use a balloon whisk to whisk while gradually adding the butter in a thin, steady stream. Whisk until thick and creamy. Remove from heat. Season and stir in the lemon juice.
