My darling Hubby made me the most amazing breakfast in bed on Saturday morning, it was just going to be poached eggs on toast until I joked that hollandaise sauce would just make it perfect.
 
What a Princess wishes, a Princess gets !
 
Hubby returned with two perfect poached eggs on toast, with the most amazing hollandaise sauce I have ever had and fried pancetta, it was delicious. I know I am a very lucky girl and trust me I do appreciate it from the bottom of my heart, I adore my Husband and all he does for me.
 
Getting a hollandaise sauce right and finding a good recipe can be tricky, this one is just perfect.
 
Buon appetito

  • 3 tbsp white wine vinegar

  • 6 peppercorns

  • 1 dried bay leaf

  • 2 eggs, yolks only

  • 125g/4oz butter

  • lemon juice, salt and pepper to taste

    Put the vinegar in a small pan with the peppercorns and bay leaf. Reduce the vinegar over a high heat until there is only 1 tbsp left. Strain the peppercorns and the bay leaf from this reduction.

    Put the egg yolks in a food processor with the vinegar reduction.

    Gently melt the butter so that the butter solids fall to the bottom of the saucepan.

    Turn the food processor on and slowly pour the butter on to the egg yolks with the motor still running. The sauce will start to thicken. When only the butter solids are left, stop.

    If the sauce is too thick, add a little hot water.

    Season to taste with salt and pepper and a little lemon juice.