This is a sauce designed for lamb and a great alternative or addition to traditional mint sauce.
- For the Mint Hollandaise
- 75ml white wine vinegar
- 75ml water
- 8 sprigs fresh mint, stalks chopped, leaves roughly chopped, but not too large
- ½ tsp ground black pepper
- 200g unsalted butter, melted
- 6 medium free-range egg yolks
- squeeze of lemon
- Place the vinegar, wine, pepper and mint stalks into a pan and bring to the boil.
- Boil rapidly until the liquid has reduced by half to ¾’s then strain.
- Add the reduced liquid back to the pan and add the butter and again bring to a rolling boil.
- Place the egg yolks in a liquidiser and blitz for 10 seconds to break up.
- Gradually and carefully add half the boiling vinegar and butter mixture (this is really important, or the yolks will not thicken) into the liquidiser (not a food processor) in a thin stream on full speed, through the lid.
- Re-boil the pan and pour the rest onto the eggs.
- Pour sauce back into the pan and stir well, and taste the sauce and adjust the seasoning adding a squeeze of lemon juice, salt and chopped mint leaves, cover and leave for 5 minutes.
- After 5 minutes uncover stir well, you may need to add a little water if too thick.