Hollandaise Sauce
This recipe will make ½ pint
Cooking and Preparation Time: 20 Minutes
Ingredients
3 Tablespoons of White wine Vinegar
1 Tablespoon of Water
6 Black Peppercorns
1 Bay Leaf
3 Egg Yolks
6oz Soft Butter
Method
1. Boil the vinegar and water with the peppercorns
and the bay leaf in a small pan, until reduced to 1 tablespoon, and
leave to cool.
2. Cream the egg yolks with ½oz butter
and a pinch of salt.
3. Strain the vinegar into the eggs and set the
bowl over a pan of boiling water.
4. Turn off the heat and whisk in the remaining
butter, ¼oz at a time, until the sauce is shiny and has the
consistency of thick cream.
5. Season with salt and pepper.
Note from Grandma
If your hollandaise sauce curdles during the
preparation, it will probably be because you have had the heat too
high or you have added the butter far too quickly. If your finished
sauce separates you can often save it by removing it from the heat
and beating in 1 tablespoon of cold water.
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