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Hollandaise Sauce

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  • Serves: 4
  • Prep Time: 10 mins
  • Ready in: 10 mins
  • Difficulty: Easy
  • Print:
Hollandaise Sauce
 

Ingredients

  • 75ml white wine vinegar
  • 100ml white wine
  • 1 heaped tsp crushed white peppercorns
  • 200g unsalted butter, melted
  • 6 egg yolks at room temperature
  • squeeze of lemon
  • salt

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Method

  • Place the vinegar, wine and peppercorns into a pan and bring to the boil.
  • Boil rapidly until the liquid has reduced by half to ¾’s then strain out the peppercorns.
  • Place the egg yolks into a metal bowl and break up with a whisk.
  • Place the bowl over a pan of gently simmering water, add the boiling reduction whisking all the time.
  • Whisk over the heat, until the mixture thickens, take care not to have scrambled egg (you may have to take the bowl off the a couple of times if the heat gets too intense)
  • Once thick, you will see steam coming from the cooked eggs; gradually add the hot butter a little at a time.
  • The sauce with thicken nicely; you may have to add a little hot water to thin slightly.
  • Season with a little lemon juice and salt.
  • Keep warm and covered.

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