Hollandaise Sauce 3 egg yolks, large 1/2 cup (115gm) butter, melted 1 tbsp (1/2 fruit) lemon, juiced Salt, black pepper, fresh dill Whip egg yolks until light and fluffy Add melted butter 1 tbsp at a time, whisk continuously Add lemon juice, whisk continuously Add salt & black pepper, whisk continuously Prep for bain marie. Whisk sauce in a double boiler until sauce has lightened in colour and quite thick Once done, then add fresh dill, whisk continously. Serve immediately and finish within 4 hours. A way to reuse leftover egg whites Souffle Pancake 20% flour : egg 3 egg whites (around 100-110gm) 3 tsp (25gm) sugar A dash of salt A dash of vanilla essence 2 tbsp (20gm) all purpose flour 1 tsp baking powder 1. Beat egg whites, sugar, salt, and vanilla essence to a stiff meringue. 2. Sift in two batches of all purpose flour and baking powder. Fold in with spatula. 3. Scoop the batter onto a buttered pan heated on lowest heat. Cover with lid while cooking until pancake was somewhat fi...