3 Egg yolks
2tbls/ 60ml White wine vinegar
2tbls / 60ml Water
200ml clarified butter
30g Butter to fry the mushrooms
200g sliced and fried mushroom
2 cloves chopped garlic fried with the mushrooms
Place a heatproof whisking bowl over a medium saucepan that is quarter-filled with water. The bowl should fit into the pan without touching the water.
Bring the water to the boil over high heat. Once the water has started to boil reduce the heat to barely simmering. If the water is too hot, the egg yolks will over cook and the sauce will curdle or split.
Place the egg yolks and the 3 tablespoons water with 2 table spoons of white wine vinegar 2 tsp of sugar with in the bowl.
Using a wire balloon whisk, start whisking the mixture constantly for a few minutes until the egg yolks start to thicken and turn a pale in colour once they doubled in volume and a ribbon trail forms when the whisk is lifted they are then ready to start adding the melted butter.
Drizzle the melted butter a little at a time, whisking constantly and adding as the sauce begins to thicken when the butter is completely incorporated. The Hollandaise is ready. It should have a similar consistency of thin mayonnaise. If the sauce splits you can add some more water a tablespoon at a time to bring back the consistency.
When the sauce is completely mixed and you have the correct consistency you can add the fried garlic and mushrooms. Remove the bowl from the pan season with salt and pepper and top your poached eggs