Quick Hollandaise Sauce

INGREDIENTS (Enough for 20 Benedicts)
4 large eggs, separated
1 ½ to 2 dessertspoons lemon juice
1 ½ to 2 dessertspoons white wine vinegar
220g butter
salt and freshly milled black pepper

DIRECTIONS
Put the egg yolks in a small bowl and season them with a pinch of salt and freshly milled black pepper.

Then place them in a blender and blend them thoroughly for about a minute.

After that, heat the lemon juice and white wine vinegar in a small saucepan until the mixture starts to simmer.
Turn the blender on again and pour the hot liquid on to the egg yolks in a slow, steady stream. After that, switch the blender off.

Now, using the same saucepan, melt the butter over a gentle heat, being very careful not to let it brown. When the butter is foaming, turn the blender on again and pour in the butter in a thin, slow, steady trickle; the slower you add it the better.

TIP: Use a jug warmed with hot water rather than pouring straight from pan. Dry the jug before adding the butter though!

When all the butter has been mixed in, wipe around the sides of the blender with a spatula, and then give it one more quick burst in blender. You should end up with a smooth, thick, buttery mixture.

In a grease-free bowl, whisk the egg whites to soft peaks, fold them into the sauce – and that’s it!

Transfer the sauce to a small plastic freezer box, with enough space to leave about 2 in (5 cm) at the top so you can stir the sauce easily when you reheat it. Transfer to the freezer until you are ready to use!