Ed’s Hollandaise sauce
Ed, one of the functional leaders down here in Dunedin, didn’t have much choice about sharing his recipe for hollandaise sauce – I insisted, as I have been lucky enough to try it many times before. This is his story;
“Hollandaise… In my humble opinion; no cooked breakfast is complete with out it, well, not for me anymore.
“Three years ago I had never tried it and now it is my favourite sauce. Not only on poached eggs, but on fish, asparagus and anything else I discover it works well with. I was shown how to make it during a summer sabbatical spent scrubbing dishes in the tiny town of Raglan, Waikato. The recipe might have changed slightly from the original (which I was taught by Marcus, a friend and head chef at the Harbour View Hotel, Raglan) but it gives great results.
“There are many things which can go wrong with hollandaise; I think I have experienced all of them. I have added a few tips at the end of the recipe which might help to combat the sauce failing.”