Foaming Hollandaise Sauce
This makes the perfect accompaniment to Soufléed Arbroath Smokie Creams and, even better, it can be frozen ahead.
Serves 8 (with the Souffléd Arbroath Smokie Creams)
|2 large eggs, separated|
|1 dessertspoon lemon juice|
|1 dessertspoon white wine vinegar|
|4 oz (110 g) butter|
|salt and freshly milled black pepper|
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|There is no list of equipment specified for this recipe.|
Begin by placing the egg yolks in a small bowl and season them with a pinch of salt and freshly milled black pepper. Then place them in a food processor or blender and blend them thoroughly for about a minute. After that, heat the lemon juice and white wine vinegar in a small saucepan until the mixture starts to bubble and simmer. Switch the processor or blender on again and pour the hot liquid on to the egg yolks in a slow, steady stream. After that, switch the processor or blender off.
Now, using the same saucepan, melt the butter over a gentle heat, being very careful not to let it brown. When the butter is foaming, switch the processor or blender on once more and pour in the butter in a thin, slow, steady trickle; the slower you add it the better. (If it helps you to use a jug and not pour from the saucepan, warm a jug with boiling water, discard the boiling water, dry the jug and then pour the butter into that first.)
When all the butter has been incorporated, wipe around the sides of the processor bowl or blender with a spatula to scrape down any sauce that remains on the sides, then give it one more quick burst and you should end up with a smooth, thick, buttery consistency.
In a grease-free bowl, whisk the egg whites to soft peaks, fold them into the sauce – and that’s it!
Transfer the sauce to a small plastic freezer box, with enough space to leave about 2 in (5 cm) at the top so you can stir the sauce easily when you reheat it on New Year’s Eve, cover and transfer to the freezer.
_Note: This recipe contains raw eggs._
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