Hollandaise 

1 tbsp water
1 tbsp lemon
X3 egg yolks
170g unsalted butter (softened)
Salt

METHOD

1. Pour in the lemon juice and water and on the lowest heat possible approximately 40°c to 50°c whisk the egg yolks.

They will increase in volume, become frothy and lighten a little. Once the mixture has thickened to the point where you start the see the bottom of the saucepan it’s time to start adding in the butter.

2. Add only a tablespoon pf butter to begin with, whisk until fully combined. Once you have added 50% of the butter at a tablespoon you can increase to 2 tablespoons at a time.

3. Once all the butter is incorporated you can add your seasonings and mix well.

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Poached Eggs​

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