Raasay Whisky Hollandaise

This is a great sauce to make if you have lots of eggs needing to be used up. You’ll have 5 egg whites left over but you can keep them in the fridge to make some meringues later. We add a dash of Raasay whisky through our hollandaise to give it a hint of peatiness, but if you’re making it for the Scallops Benedict, it’s better to leave it out so you don’t overpower the delicate flavour of the scallops. Instead, I add a squeeze of lemon and a splash of hot