Conquering hollandaise

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I can’t express adequately how much I love hollandaise. Often when I go for brunch I tell myself I can’t possible have Eggs Benedict again, then find myself picking it – how is one meant to resist?! Sometimes pancakes win, and that’s okay, but there’s something so divine about the combo of poached eggs and hollandaise. It’s one of life’s simple pleasures.

However, until last weekend I had only ever had hollandaise when out or out of a jar (yes, I know – but the Maille stuff is pretty bloody good!). Buoyed by having made a successful first attempt at madeleines the night before I got to work. And I’m not going to lie, I was surprised by how well it came together.

I used the recipe on BBC Good Food website and halved the quantities, still plenty for two! Word of warning; if you’re sensitive to salty food (like I am) you may want to use unsalted butter or a butter you know not to be overly salted, then season yourself. Mine was delicious but I prefer it to be tangier. Live and learn.

I’ll definitely be making it again, just with my trusty Yeo Valley butter instead. Yum.

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