Frans
Hollandaise Sauce
Ristorante Il Veliero
Ingredients
4 s
- 250 g unsalted clarified butter, warmed
- 4 egg yolks
- 2 tbsp white wine vinegar, 2 tbsp water, ½ tsp white peppercorns lightly cracked
- Juice of ½ lemon, pinch of cayenne, salt
Preparation
- Reduce vinegar and water with peppercorns in a small pan until 1 tablespoon remains. Strain into a heatproof bowl.
- Add egg yolks to reduction. Set bowl over a pan of barely simmering water (bowl must not touch water).
- Whisk continuously until mixture is thick, pale, and leaves a visible trail - about 5-6 minutes. Remove from heat.
- Very slowly - drop by drop at first - whisk warm clarified butter into the egg mixture. Increase to a thin, steady stream as it emulsifies.
- Season with lemon juice, cayenne, and salt.
- Keep warm in the bain-marie (not over heat) until serving. Loosen with drops of warm water if too thick.
- Serve immediately with eggs Benedict, asparagus, or poached fish.