Classic Hollandaise sauce

Name: Classic Hollandaise sauce
Cook time: 20 min
Total time: 20 min
Yield: 4
Ingredients: 200 g Butter; 2–3 white peppercorns; 2 Shallots; 175 ml dry white wine; 1 Bay leaf; 3 Egg yolk (size M); 7-10 Tbsp Salt; 7-10 Tbsp Sugar; 2-3 TEASPOONS Lemon juice

AUTHOR
Leta Marks

DIFFICULTY
very easy

RATING

COOK TIME
20 mins

TOTAL TIME
20 mins

Ingredients

Servings: 4

200 g Butter
2–3 white peppercorns
2 Shallots
175 ml dry white wine
1 Bay leaf
3 Egg yolk (size M)
7-10 Tbsp Salt
7-10 Tbsp Sugar
2-3 TEASPOONS Lemon juice

Directions

1
Dice butter and melt slowly in a pot. Bring butter to the boil, simmer for 1-2 minutes and skim off the foam. Remove butter from the stove and let it stand for 2-3 minutes, then skim off the clear butterfat
2
Crush some pepper. Peel and finely dice the shallots. Bring white wine, bay leaf and pepper to the boil in a saucepan and reduce to about 125 ml for about 5 minutes. Remove the reduction from the stove, pour through a fine sieve and allow to cool
3
Whisk egg yolks and white wine reduction, season with a little salt and sugar. Beat the egg yolk mixture in a bowl over a hot water bath until foamy. Gradually fold in liquid butter slowly. Season sauce with sugar, salt and lemon juice. Asparagus tastes good with it