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