Original Hollandaise Sauce Recipe
Summary
Cooking Time5 MinDifficulty LevelEasy
Ingredients
| White wine vinegar | 125 Ounce | |
| Bay leaf - as needed | ||
| Whole black peppercorns - 5 millilitres or 1 level teaspoon, crushed | ||
| Egg - 2, yolks only, size 3 | ||
Directions
MAKING
1. In a saucepan, put together wine vinegar, bay leaf and pepper; simmer gently over low heat until volume is reduced to half.
2. In a mixing bowl, strain the liquid and add egg yolk.
3. Over a pot or saucepan of boiling water; hold the bowl of sauce just above boiling water without touching water and whisk sauce vigorously until its light, fluffy and slightly thickened.
4. Whisk for another 2-3 minutes.
SERVING
5. Pour sauce into a bottle or jug and serve immediately or use Hollandaise sauce as a base for preparing many varieties of sauces.
1. In a saucepan, put together wine vinegar, bay leaf and pepper; simmer gently over low heat until volume is reduced to half.
2. In a mixing bowl, strain the liquid and add egg yolk.
3. Over a pot or saucepan of boiling water; hold the bowl of sauce just above boiling water without touching water and whisk sauce vigorously until its light, fluffy and slightly thickened.
4. Whisk for another 2-3 minutes.
SERVING
5. Pour sauce into a bottle or jug and serve immediately or use Hollandaise sauce as a base for preparing many varieties of sauces.
Chef
