I've spent the entire day without power, most importantly without my WiFi and coffee, and I'm miffed. I was actually warned that there was going to be a scheduled outage, but do you think I remembered? No. Well, I'm cranky because I didn't get to have my gigantic cup of coffee and apparently I can't survive without the internet for more than 3 hours (Chris attests to this here).
So I used up what little battery power my laptop had to complete a few jobs for my clients, then I fled outside into the sun and wasted the afternoon away reading magazines. What I should have been doing was writing up more content...I had planned to post about my latest forays with local free range lamb but hey, you'll just have to wait! I got lazy.
Here's plan B. On the weekend I ventured out to the Kyilla Community Farmers Markets and picked up some lovely local free range bacon, eggs and some very fluffy organic English breakfast muffins. I just had to make some Hollandaise to go with this fabulous produce. Hollandaise really isn't difficult to make, it takes only 5 minutes and you can pop it in the fridge until you're ready to serve.
Hollandaise - Serves 3-4
- 90g of butter
- 1 free range egg yolk
- 1 tsp of vinegar
- juice of half a lemon
- salt and pepper to taste
- Melt the butter and set aside to cool.
- Whisk together your egg yolk and vinegar until pale. It's far quicker if you have an electric beater with a whisk attachment.
- Continue whisking your egg mixture, and slowly drizzle in your cooled butter. Only add a little at a time, you don't want to 'flood' the sauce.
- Once all your butter is added, pour in your lemon juice, a little at a time. Taste your Hollandaise to see if you need to add more lemon.
- Add salt and pepper to taste. Store in the fridge until you're ready to serve.
Hollandaise is fantastic with poached or fried eggs, bacon, salmon or even haloumi. In fact, I think it would be really ace in a burger... hmm. Enjoy!