Vibrant fuchsia and enhanced with the earthy sweetness of beetroot, this beet hollandaise stands out on any plate of eggs Benedict.
- 250 g melted butter
- 250 g beet purée
- 2 tbsp white vinegar or lemon juice
- 2 egg yolks
- salt to taste
- Blitz everything except the melted butter together until smooth then slowly stream in the butter so it can emulsify.
- The mixture will slowly thicken and create a delicious and bright pink/ purple beet hollandaise.