Hollandaise Sauce

Method

1. Warm Original Whirl in saucepan.

2. Put 2 egg yolks, 1/2 tsp tarragon vinegar or white wine vinegar, a pinch of salt and a splash of ice-cold water in a metal or glass bowl that will fit over a small pan.

3. Whisk for a few minutes then put the bowl over a pan of barely simmering water and whisk continuously until pale and thick, about 3-5 minutes.

4. Remove from the heat and slowly whisk in the wartm Whirl, bit by bit until it’s all incorporated and you have a creamy hollandaise. (If it gets too thick, add a splash of water.)

5. Season with a squeeze of lemon juice and a little cayenne pepper.

6. Keep warm until needed.