Herb and Garlic Hollandaise
This has to be one of my guests favourites that I seem to get a lot of comments on. Usually used for reef & beef or the Amays Bronto Steak (see beef mains section)
Ingredients
- 2 Egg Yolks
- 1 Clove of Garlic, Crushed
- 1 Tbsp of Oregano, Chopped
- 1 Tbsp of Basil, Chopped
- 1 Tbsp of Chives, Chopped
- 3 Tbsp White Wine Vinegar
- 175g Melted Butter
Directions
- Using a medium bowl, slowly mix the melted butter into the egg yolks.
- Adding the butter only after it has thickened
- Add the balance of the ingredients once all the butter is added
- Mix vigourously for 20 secs
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