Make... The River Club’s Hollandaise Sauce
The River Club, located in the stylish The River Lee hotel, Cork, is known for its vibrant Vinyl Brunch loved by guests and locals alike. While everyone is missing their eggs-and-cocktails fix, The River Lee has released its decadent Hollandaise sauce recipe giving the opportunity for lovers of The River Club’s Vinyl Brunch to make some decadent Hollandaise sauce at home. Silky, zesty and perfect with all types of eggs. The most important step here is to not leave the pan unattended and don’t stop whisking until the sauce is finished.
Following its relaunch, The River Lee hotel now fills the gap in the market for a stylish, social hotel in the emerging city of Cork. The refurbishment saw the launch of The River Club which brings a members club vibe to Cork’s city centre, offering a cool atmospheric place to entertain, socialise, eat and drink. Guests enter through a pergola directly into The River Club bar, boasting an impressive double-height ceiling with reclaimed wooden beams, a long mahogany bar, chevron patterned floor tiles and impressive frosted glass art-deco chandelier, all brought to life by views of the river.
Ingredients
3 free range egg yolks
125g butter, diced
1 squeeze lemon juice
1 tbsp white wine vinegar
Salt and pepper
Method
Allow butter to soften at room temperature.
Put the egg yolks in a heavy stainless-steel saucepan on a low heat and add vinegar, whisk continuously.
Add the butter bit by bit whisking continuously, as soon as one piece of butter melts add the next.
The mixture will start to thicken, if it looks that the mix is getting to thick, take it off the heat and add a spoon of water.
When all the butter is absorbed into the mix add the lemon juice and season to taste.
Serve with perfectly cooked eggs, sautéed spinach and some local smoked salmon on toasted bread of your choice.
The River Club is usually open from 11am-midnight but is temporarily closed. For more information see www.doylecollection.com/riverlee