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Beet Hollandaise - Chef Studio
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Beet Hollandaise

Vibrant fuchsia and enhanced with the earthy sweetness of beetroot, this beet hollandaise stands out on any plate of eggs Benedict.
Print Recipe Pin Recipe
Course Breakfast

Ingredients
  

  • 250 g melted butter
  • 250 g beet purée
  • 2 tbsp white vinegar or lemon juice
  • 2 egg yolks
  • salt to taste

Instructions
 

  • 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.

Video