Ingredients
- 6 tinned anchovy fillets
- 200g butter
- 3 egg yolks
- 1 tbsp white wine vinegar
- Juice of half a lemon
- Sea salt
- To start, melt the butter on a low heat in a saucepan and skim any white solids from the surface, then take it off the heat and keep it warm.
- Put the egg yolks, anchovy fillets and white wine vinegar in a glass or metal bowl. Heat some water in a small saucepan on a low heat. Whisk the mix in the bowl for a minute, then place the bowl over the saucepan with the hot water and whisk continuously for 3-4 minutes until pale and thick, the anchovies now emulsified in the mix.
- Remove the bowl from the heat and then slowly whisk in the melted butter bit by bit until you have a creamy hollandaise. If it gets too thick, just whisk in a bit of warm water to loosen it. To finish the hollandaise, season with lemon juice and salt before serving warm, or holding at room temperature.
