Until recently, hollondaise was a ‘special occasion’ sauce for me.
Something I made only on very rare occasions. Usually for brunch or
when we had guests visiting who requested it.
But over the last month or so I’ve perfected a ‘cheats’ version
which is far more reliable and a lot less work.
The trick is to use only half butter and some oil so you can make
it in the food processor like mayonnaise.
And the bigger bonus is that it stays soft in the fridge so you can
dip into it whenever the mood strikes. Unlike traditional
all-butter hollondaise which sets up hard.
I’ve been making a batch most weekends to have with my morning
weekday eggs. I’ve also started using it in place of regular
mayonnaise… endless possibilities.
makes almost 2 cups
100g (3.5 oz) butter
2-3 tablespoons sherry vinegar
1 1/2cups neutral flavoured oil, such as rice bran, vegetable
1. Melt butter in a small saucepan.
2. Place eggs and vinegar in a food processor or large bowl. Whizz
(or whisk) for a few seconds.
3. Very carefully and slowly add hot butter to the egg mixture,
whizzing (or whisking) as you go.
4. Add the oil in a gradual stream, continuing to whizz or whisk.
5. Taste & season with salt and a little more vinegar, if needed.
And if you’re after a cheat’s bernaise to serve with your favourite
steak & frites… just finely dice two small brown shallots and
simmer in 4 tablespoons sherry or red wine vinegar until reduced by
half. Then use this reduction in place of the vinegar in the recipe
above. Too easy.