Footy Frank Hot Dogs with Cheese Sauce

Serves 4

Time 30 minutes

Ingredients

Footy Frank Hot Dogs

8 hot dogs

8 pretzel buns or soft dinner rolls

1 tbsp butter, melted

1 tsp sea salt flakes

1 tsp sesame seeds or poppy seeds (optional)

Liquid Cheese Hollandaise

3 egg yolks

1 tbsp white wine vinegar

125g unsalted butter, melted and warm

100g grated cheddar or processed cheese

1 tsp dijon mustard

½ tsp smoked paprika

1 tbsp warm water (as needed to loosen)

Sea salt and freshly ground black pepper, to taste

To Serve

Chopped chives or parsley, for garnish

Tomato ketchup or mustard (optional)

Method

Preheat the oven to 180°C (fan-forced).

Warm the hot dogs in simmering water for 2–3 minutes, then drain and pat dry. Slice each mini pretzel bun lengthways, being careful not to cut all the way through.

Brush the tops of the buns with melted butter and sprinkle lightly with sea salt flakes and sesame or poppy seeds if using. Warm in the oven for 3–4 minutes until lightly toasted.

To make the liquid cheese hollandaise, place the egg yolks, Dijon mustard, smoked paprika and white wine vinegar in a heatproof bowl set over a pan of gently simmering water (ensure the base of the bowl doesn’t touch the water). Whisk continuously until the mixture thickens slightly and becomes pale.

Slowly drizzle in the warm melted butter while whisking until emulsified and glossy. Add the grated cheese whisking until the cheese has melted and the sauce is smooth. If it becomes too thick, whisk in a tablespoon of warm water to loosen. Season to taste with sea salt and pepper.