Antoine's Hollandaise Sauce Recipe
Ingredients
| Clarified butter | 1 Cup (16 tbs) | |
| 2 tablespoons tarragon vinegar | ||
| Water | 1 Tablespoon | |
| Onion | 1 Tablespoon, minced | |
| Peppercorns | 3 | |
| Egg yolks | 4 | |
| Juice of 1/4 lemon | ||
Directions
Clarify butter by melting it slowly; let stand until all sediment settles to bottom, skim off clear portion.
Place in a saucepan the vinegar, water, onion, and peppercorns.
Cook over very low heat to reduce liquid to 1 teaspoon.
Remove peppercorns.
Cool.
Place in a saucepan the vinegar, water, onion, and peppercorns.
Cook over very low heat to reduce liquid to 1 teaspoon.
Remove peppercorns.
Cool.
Chef
