Abernethy Butter Hollandaise

Difficulty medium
Preparation Time
Cooking Time
Main Ingredients
  • 200g Abernethy butter, melted, and yellow part kept (use the residue for your farls or scones)
  • 3 egg yolks
  • 1 tablepsoon cider vinegar

Main Instructions
  1. Whisk the egg yolks with the vinegar in a heat proof bowl for a minute.
  2. Place bowl on hot water and whisk for another minute.
  3. Slowly trickle in the clarified butter until fully incorporated.
  4. Add a tablespoon of boiling water.
  5. Serve.
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