Possum’s Recipe Book

Photography by J C Hugo Richardson

Hollandaise Sauce

125g butter
2 egg yolks
½tsp white wine vinegar
Lemon juice
Sea salt
Cayenne pepper

Method
 
Melt the butter in a non-stick saucepan and keep warm.
Whisk the egg yolks, vinegar and pinch of salt.
Gradually add the egg mixture bit by bit to the warm butter.
Continue to whisk until pale and creamy over a low heat.
You now should have a beautiful hollandaise sauce.
Season with a squeeze of lemon juice and a little cayenne pepper.