In my opinion, no Saturday morning is complete without eggs benedict and lashings of hollandaise sauce! When I was running cafes in New Zealand, a customer favourite was mint hollandaise and it’s something I’ve continued to make since moving back to Scotland. We had it at home last Saturday and I thought it would be perfect for our LT Co. readers! This recipe makes about 180ml so good for brunch with pals or for two of you – depending on how much sauce you like! Enjoy!
Mint Hollandaise Ingredients
1tbsp lemon juice
2 egg yolks
0.5 tsp mustard powder
bunch of fresh mint, leaves roughly chopped
- Bring a pot of water, which fits a bowl, to a rolling boil. Add your butter to the bowl and place on top of of the pot to create a double boiler. Melt the butter.
- Add the lemon juice, egg yolks and cream. Stir constantly until thick and smooth. It’s important not to let it boil as it will curdle!
- Remove from the heat and add the mustard powder and a pinch of salt. Beat until well combined.
- Finally, add your chopped mint and mix through.
Serve immediately with poached eggs and crusty sourdough bread. Yum!