Duck egg hollandaise, enhanced with Hastings Lemon Ketchup


125g butter melted

1 x duck egg

1- 2  desert spoon of Hastings Lemon Ketchup

Separate one duck egg
save the white in a jar and keep cool for meringues or cakes
Melt the butter
You can clarify the butter if you have time for a silkier sauce.
Place a bowl over steaming water
A gentle heat is required
Add one desert spoon of Hastings
Add the egg yolk
Slowly whisk in the butter
Do not rush or over heat this process. You can ask someone to assist by adding the butter slowly while you whisk. The sauce should be at body temperature.
Goes well with salmon
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Sen5es, unit 9, Eccleston trade park, Prescot road, Wa103bz   


daytime number 01744 362689
evening number 0151 2893708
mobile 07592866807


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