Melt the butter and pour in to a jug. The butter will separate and the clear clarified butter will sit on top.
Take a clean freshly washed Kilner® 1.0 litre Preserve Jar and add the egg yolks.
Add a squirt of lemon juice to the jar.
Add a touch of melted butter.
Using a hand held blender, insert into the jar and begin blending.
As you blend and the sauce thickens, slowly pour the clarified butter into the jar in a steady stream (don’t worry if some of the milk solids from the melted butter escape into your jar).
Your sauce will emulsify and thicken as you add. Once you get the consistency you want, stop adding the butter.
Taste and season to suit, adding more lemon juice if desired.
The sauce is now ready to eat or can be stored in the fridge for up 2 days.
To heat, gently microwave for 15 seconds and whisk and repeat until warm. Alternatively, you can gently heat and whisk in a double boiler over a pan of water.
Top Tip – try adding different flavours to the hollandaise. We especially love chopped chives, hot sauce or chopped capers.