Flake the fish and place it in a blender or food processor along with a little salt freshly milled black pepper and a good grating of nutmeg. Place over a saucepan of simmering water do not to.

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Begin by placing the egg yolks in a food processor or blender together with some salt switch on and blend them thoroughly.

Delia hollandaise. Add the gastric season. Delia takes us through the steps to make your own homemade hollandaise sauce. The classic recipe contains an emulsion of egg yolks vinegar and melted butter and is the basic sauce from which béarnaise and mousseline sauces.

Start by separating the eggs youll need two eggs. Delia always one to reassure the worried cook suggests using a blender which definitely falls foul of my moratorium on unnecessary washing up but I give her method a try. Strain through a sieve into a bowl.

Place the yolks into a separate bowl. To transform into a béarnaise sauce add 2 tbs of chopped fresh tarragon. In a small saucepan heat the lemon juice and vinegar till the mixture simmers then switch the processor on again and pour the hot liquid on to the egg yolks in a steady stream.

Crack the egg on the edge of a bowl and pass the yolk between the eggshell halves letting the white fall into the bowl below. Whisk together two fresh egg yolks with a dash of white wine vinegar in a large heat-proof bowl. To make the sauce blitz the egg yolks in a food processor then add the butter in a drizzle whisking continuously.

Blend until the fish has turned to a smooth even pulp then blend in the lightly beaten eggs. Melt 100g of unsalted butter in a. I blend seasoned eggs.

Transfer it to a bowl cover and leave in the fridge overnight. To make the gastric put all the ingredients into a pan and boil to reduce to 2 tbs.

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