Saucy way to start weekend

There is one element that distinguishes delicious Eggs Benedict from simple poached eggs and it is of course, the delectable Hollandaise Sauce.

Known for its buttery base, Hollandaise Sauce is rumoured to have originated in Isigny-Sur-Mer, a town near Normandy, France, famous for its quality of butter. Some historians, however, believe it was introduced originally from Holland, hence the name.

Depending on the ingredients included you can transform a Hollandaise Sauce into a Béarnaise Sauce, - perfect with steak or Sauce au Vin Blanc to accompany fish.

Whilst there is a small element of technical flair, contrary to popular opinion Hollandaise Sauce need not only be the domain of seasoned chefs. Overall the process is very simple. It’s all about whisking the egg yolks and butter into submission!

So this week’s recipe is all about helping you recreate a sauce that forms the backbone of French cuisine.

Creamy and indulgent, this Hollandaise Sauce will transform your poached eggs into a show-stopping delight, fit for any breakfast table.

You will need:

250g clarified butter

Pinch of Salt

½ teaspoon of white wine vinegar

3 egg yolks

Splash of cold water

Method

lMelt 250g clarified butter and put to one side. Do bear in mind the better quality the butter, the better the sauce will taste.

lIn a heatproof bowl, this can be glass or metal, add a pinch of salt and ½ teaspoon of white wine vinegar to 3 egg yolks.

lPlace the bowl on top of a slightly simmering pan of water and whisk the egg mixture briskly until thick and pale. This allows the egg to cook through, but be careful not to have the heat too high as you don’t want to scramble the eggs!

lOnce pale and thick, remove the bowl from the heat and gradually whisk in the melted butter. The sauce will have a rich, creamy satin finish; if it seems a little thick add a splash of water to loosen.

lTo serve, simply pour over perfectly poached eggs sat atop a lightly toasted English muffin et voila! If you want include some crispy bacon or maybe black pudding.