This three minute hollandaise will turn plain vegetables into a feast, fantastic for poached eggs or as here with black pudding, spinach and broccoli.The basic recipe is one egg yolk to 50gms of butter and 1/2 tablespoon of lemon juice or apple cider vinegar, but it is hard to get a good mix with just one egg yolk although I have done it. For the best results use.
3 egg yolks. Free range is best.
1 1/2 tablespoons lemon juice or apple cider vinegar.
salt to taste.
In a tall narrow Container put the egg yolks, lemon juice and about 1/2 teaspoon salt. Then using a stick blender whizz it up for about 30 seconds until a bit fluffy. In a saucepan melt the butter over a medium heat.
When the butter is melted and hot pour it into the container with the egg yolks, blending all the time. It’s a bit hard and you feel like you need three hands, it helps to put the container on a towel to stop it spinning round. The heat of the butter will cook the egg yolks just enough as it emulsifies into a thick and rich sauce. Then adjust the seasoning if needed and transfer to a serving bowl or apply directly to your plate, yum.Best eaten straight away, but if you just can’t manage it all, refrigerate then bring it back to warm by immersing the bowl in hot or just simmering water for a few minutes whilst stirring. This total quantity of hollandaise is about 2gms of carbs.