Cheats Hollandaise Sauce

There’s more to life than doing things the difficult way. Make Hollandaise Sauce the easy way. Why make your arm drop off using a whisk when you can make a perfect sauce using a Blender or Food Liquidiser - (then challenge anyone to tell the difference).

Ingredients - makes about ˝ pint/300ml

• 2 eggs, separated
• Fresh lemon juice
• 8oz.250g unsalted butter, melted
• 1 tablsp/15ml cold water
• Sea Salt
• pinch Cayenne pepper

Method

In a Blender or liquidiser put 2 egg yolks, squeeze in about 1tablespoon of fresh lemon juice and add 1 tablespoon of cold water.
Put the lid on the blender ( or you’ll have a re-decorated kitchen - take it from one who knows!) and turn it on.
Open the plug in the middle and with the blender still going, slowly pour in the hot melted butter. Whizz until thick.
For a lighter sauce, add a little egg white to the yolks.
Season to taste with Cayenne, Salt and more lemon juice if desired.

Do Not Re-Heat

This is the perfect sauce to accompany cold or hot poached salmon and is delicious poured over lightly steamed asparagus.

Should you have any left over it will keep in the fridge covered for 2 - 3 days, or you could use it in a fish pie.