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Hollandaise sauce


  • 2 egg yolks

  • 1/2 cup butter, melted

  • 2 tbs vinegar


  • 1.

    Place egg yolks and vinegar in a food processor and whisk until blended. Add warm butter slowly until thick and creamy, season with a pinch of sea salt and cracked pepper. Serve warm over an English muffin with crispy bacon or salmon and a poached egg.

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