• 6 egg yolks
  • 20 ml fresh lemon juice
  • Salt to season
  • 250g (melted & browned) Kerrygold Pure Irish Salted Butter
  • 30 ml warm water (30ml-60ml to thin out the hollandaise if necessary)


Recipe by JSomething 
  1. To make the hollandaise, place the egg yolk and lemon juice in a mixing bowl over a double boiler then add the salt.
  2. Whisk vigorously until the eggs thicken and double in volume.
  3. Then slowly pour in the melted butter & warm water, incorporating a little at a time until all the butter is combined with the eggs.
  4. The hollandaise should be thick and creamy.
Note: Do not put the hollandaise in the fridge. Hollandaise needs to be used immediately. Serve with English muffins, salmon and eggs.

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