Begin by separating your eggs. In a food processor or blender, place the egg yolks and add some seasoning.
In a small saucepan, heat the lemon juice and white wine vinegar until the mixture starts to bubble and simmer.
Now pour the hot lemon juice mixture into the yolks and blend for 30 seconds until thoroughly combined.
Using the same saucepan, melt the butter over a gentle heat, careful to not let in brown.
When the butter is foaming, switch the food processor or blender back on and pour in the butter, in a thin and steady trickle; the slower the better.
TIP: If you find it easier, heat a jug with boiling water, discard and pour in the butter. You can use this to maintain a steadier pour.
When all the butter has been incorporated, wipe around the sides of the processor bowl or blender with a spatula to incorporate all the sauce. You should end up with a perfectly smooth, thick, but slightly pale buttery sauce. Almost the consistency of runny mayonnaise.
If you don't own a food processor or blender, you can use an electric hand whisk or balloon whisk.
You shouldn't leave Hollandaise for more then 30 minutes as over time as the fat content will start to separate. In order to stop a skin forming on the sauce, cover loosely with cling film to stop air getting to it.
Self-taught home cook who loves talking, writing and photographing food. I wanted to create an online platform for fellow foodies to join in and share their recipes and ideas to become smarter in the kitchen. Chilli Jam really is for EVERYONE!!