Ingredients
- butter 125g
- egg yolks 2
- tarragon vinegar or white wine vinegar  ½ tsp
- salt a pinch
- ice cold water a splash
- lemon juice a squeeze
- cayenne pepper a pinch
Method
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Step 1
Melt butter in a saucepan and skim any white solids from surface. Keep the butter warm.
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Step 2
Put the egg yolks, tarragon vinegar or white wine vinegar, a pinch of salt and a splash of ice-cold water in a metal or glass bowl that will fit over a small pan. Whisk for a few minutes then put the bowl over a pan of barely simmering water and whisk continuously until pale and thick, about 3-5 minutes.
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Step 3
Remove from the heat and slowly whisk in the melted butter, bit by bit until it’s all incorporated and you have a creamy hollandaise (if it gets too thick, add a splash of water.) Season with a squeeze of lemon juice and a little cayenne pepper. keep warm until needed.
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Step 4
To make eggs benedict, toast 2 muffin halves, top each with a slice of warmed ham, a poached egg and spoon over a generous helping of hollandaise.
