Eggs Benedict

Preparation info
    • Difficulty


Appears in
Le Caprice

By AA Gill and Mark Hix

Published 1999

  • About


For the Hollandaise Sauce

  • 70 ml white wine vinegar
  • 80 ml water
  • 2


To make the hollandaise sauce: place the vinegar, water, shallots, herbs and peppercorns in a saucepan and reduce the liquid to about a tablespoonful.

Strain and put aside.

Melt the butter and simmer it for 5-10 minutes.

Take off the heat, leave to cool a little, then pour off the pure fat where it has separated from the whey and discard the whey.

This helps to k