Classic and creamy. Just the perfect sauce for breakfast or brunch.
2 size 7 Traditional Free Range eggs, separated
2 teaspoons lemon juice
2 teaspoons white wine vinegar
salt and freshly ground black pepper
How to cook:
Blend the egg yolks in a food processor or small blender until well combined.
Heat together the lemon juice and vinegar until it starts to bubble, with the motor running pour the hot liquid over the egg, mix and then switch off again.
Gently melt the butter, don’t let it boil or colour.
With the motor running gradually pour the butter into the egg mixture, the mixture will thicken.
In a clean bowl whisk the egg whites until soft peaks.
Gently mix the egg whites into the sauce, a spoonful at a time until they have all been mixed in.
Season to taste with salt and pepper.
Serves 4-6 on freshly steamed asparagus or Eggs Benedict.