Hollandaise Sauce

The secret of success with this sauce is patience. Work in the butter slowly and thoroughly to give a thick, glossy texture.
Photo by Heather S.

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

2

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

2

servings

Ingredients

  • l/2 tbsp white wine or tarragon vinegar

  • 1

    tbsp water

  • 6

    black peppercorns

  • 1

    bay leaf

  • 1/2

    cup butter

  • 2

    egg yolks

  • salt and pepper

Directions

Place the vinegar water peppercorns, and bay leaf in a saucepan. Simmer gently until the liquid has reduced by half. Strain and cool. Cream the butter until soft. In a double saucepan or a bowl sitting over a saucepan of gently simmering, but not boiling, water; whisk together the egg yolks and wine or vinegar(which ever you choose); until light and fluffy. Gradually add the butter a tiny piece at a time - about the size of a hazelnut will be enough. Whisk quickly until all the butter has been absorbed before adding any more. Season lightly and, if the sauce is too sharp, add a little more butter. For a thinner sauce stir in 1-2 tablespoons of single cream. Serve immediately with either steamed fresh vegetables or fish. Or use for Eggs Benedict.

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