Abernethy Butter Hollandaise
- 200g Abernethy butter, melted, and yellow part kept (use the residue for your farls or scones)
- 3 egg yolks
- 1 tablepsoon cider vinegar
Main InstructionsBack To All Recipes
- Whisk the egg yolks with the vinegar in a heat proof bowl for a minute.
- Place bowl on hot water and whisk for another minute.
- Slowly trickle in the clarified butter until fully incorporated.
- Add a tablespoon of boiling water.