Salsa olandese

Yesterday was our 10 year wedding anniversary... so I wanted to cook L his favourite ever breakfast, eggs benedict. Then I thought I really need to do a blog post, so thought I'd make my hollandaise sauce (instead of buying it from M&S!)
 
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

Verdict: awesome! But pity the bubbly we had with breakfast (hey, it was a special occasion!) wasn't up to scratch! 

Find me on twitter @jeni_willis and also find my butcher on there too @ManorMeats