5 hard-boiled egg yolks ¼ cup hot water 1 tbsp lemon juice Pinch cayenne pepper 1 tsp Dijon mustard 175g melted clarified salted butter, cooled slightly Place yolks, hot water, juice, cayenne and Dijon in a tall jug. Using a hand-held stick blender. Blend until smooth. Add butter in a thin steady stream whilst continuing to blend until all of the butter is incorporated and the sauce is smooth. Serve hollandaise sauce with eggs Benedict. Garnish with chopped chives. Season with cracked pepper. Tips Store leftover hollandaise in a container in the fridge up to 3 days or freeze for 1 month. Warm hollandaise in the microwave for 10-20 seconds until soft, being careful not to overheat in the microwave or it will separate. Whisk with a fork until smooth.
To make clarified butter; melt 175g butter, skim off foam on top and pour off golden liquid leaving the white milk solids behind.
Use left over egg whites chopped in sandwich fillings or sprinkled over salads.
