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Hollandaise Sauce

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

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Rate this recipe 4.5/5 (13 Votes)
Hollandaise Sauce 1 Picture

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

Details

Servings 2

Preparation

Step 1

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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