Monday 18 December 2017

Truffle Hollandaise

Derry Clarke

You will need

4 egg yolks

1 tsp truffle oil

1 tsp white-wine vinegar

150g butter, melted

Salt and pepper


Put the egg yolks, truffle oil and white-wine vinegar in a metal bowl. Place the bowl over a pan with gently simmering water, whisk the eggs and slowly add the butter – do not scramble the eggs.

Remove the bowl from the heat every 30 seconds (you want to cook the yolks). If the hollandaise becomes a little too thick, add a little warm water.

To finish, season with salt and pepper.

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