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Hollandaise Sauce

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Serves: Makes 2/3 cup

Ingredients:

  • 1 egg yolk
  • 2 teaspoons fresh lemon juice
  • 125g Western Star Continental Unsalted Butter, melted
  • extra lemon juice, to taste
  • salt and white pepper, to taste

Method:

Process yolk and juice in a food processor until well combined.

With the motor running, slowly pour in 1-2 tablespoons of butter at a time, processing for 30 seconds between additions.

Season the hollandaise sauce with extra lemon juice, salt and pepper, to taste. Serve warm over poached eggs or steamed asparagus.

Hints:

Hollandaise Sauce can be kept for up to 2 weeks, refrigerated in a sealed jar. Rewarm in the microwave on Medium Low stirring every 30 seconds, do not overheat or the mixture will split.

Any of the Western Star butter range can be used to make this recipe.

Photo: Hollandaise Sauce