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Vibrant fuchsia and enhanced with the earthy sweetness of beetroot, this beet hollandaise stands out on any plate of eggs Benedict. You can make this the traditional way or make your life easier and do it in a blender like I've done here. You can also use a hand blender which I typically use at work as it gives the same results quickly and with little effort.
For the English Muffins check out this video here: https://www.youtube.com/watch?v=nwU26A09QL4
250 grams melted butter
250 grams beet puree
2 tbsp (plus more to taste) white vinegar or lemon juice
Salt to taste
2 egg yolks
Blitz everything except the melted butter together until smooth then slowly stream in the butter so it can emulsify. The mixture will slowly thicken and create a delicious and bright pink/ purple beet hollandaise.
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