I was very slack with these pics, so apologies! But also it's not a really exciting recipe (but never fear... I've got another post to come!)
This recipe uses butter instead of oil - I'm sure I've cooked hollandaise before, so the butter threw me a bit. But it's super easy and I think it doesn't split as easily as the oil version does. Lemon is added at the end to zest it up a bit (I also added salt). It's sooooo creamy and rich, and was gorgeous with the salty ham and fresh eggs.
|whisking in little cubes of butter|
|Bottled ready to reheat for later|
|With muffins, eggs and fresh ham from our local butcher|
Find me on twitter @jeni_willis and also find my butcher on there too @ManorMeats