dill hollandaise eggs

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Dill Hollandaise


3 free range egg yolks, juice of half a lemon, 2 teaspoons water, 125grams butter melted (clarified), salt to taste, 1/4 bunch of dill


In a heat proof bowl place the egg yolks, water and lemon juice and lightly whisk.  place bowl over a  low simmering pot of water and continue whisking until mixture begins to thicken and has doubled in volume, then begin to slowly add the clarified  butter a little at a time while continuing to whisk until you have a smooth sauce the consistency of a gravy. add the finely chopped dill. If sauce over thickens you can add another teaspoon of water and whisk through. season to taste.

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