Hollandaise Sauce

Serves: 10

Ingredients

• 150ml Millac Gold
• 100g Lakeland Butter
• 4 large egg yolks
• 2 tsp lemon juice
• pinch of paprika pepper
• 2 tsp freshly chopped parsley
• pinch of cayenne pepper
• salt & freshly milled white pepper

Method

Place the Lakeland Dairies Butter into a heatproof bowl (or the top of a double boiler), over a pan of simmering water, making sure the bottom of the bowl does not touch the water.

Once the butter has melted, whisk in the Millac Gold and egg yolks. Continue to whisk until the sauce thickens.

Add the lemon juice, paprika, cayenne pepper and the parsley. Whisk for 5-7 minutes until the sauce has thickened, and appears creamy and shiny. Season to taste.

Serve over fresh steamed vegetables, poached eggs, seafood or poultry.

Note: This sauce can be reheated gently in a bowl over a pan of simmering water, or in the top of a double boiler.