Classic Hollandaise sauce

COOK TIME
25 mins

TOTAL TIME
25 mins

Ingredients

Directions

1. 1

   Create a reduction: Peel and finely dice the shallot. Lightly crush the peppercorns with the blade of a large knife or in a mortar. Bring 6 tablespoons of water, vinegar, diced shallots and peppercorns to the boil in a small pot.

2. 2

   Boil down until the liquid is reduced to approx. 1⁄3. Pour reduction through a fine sieve into a metal bowl and allow to cool for approx. 10 minutes.

3. 3

   Clarify butter: To do this, melt the butter at low heat until it separates into three layers - an upper foam layer of egg white, a middle layer of yellow butterfat and the whey that settles at the bottom.

4. 4

   Skim off the top foam.

5. 5

   Then slowly pour the butterfat into a measuring cup so that the whey remains in the pot.

6. 6

   Mix the egg yolk with the reduction. Whisk in a hot water bath (60-70 °C) with a whisk until a thick, creamy foam is formed (approx. 3 minutes). The temperature should remain constant, as the sauce does not gain volume if the heat is too low.

7. 7

   Too much heat causes the sauce to curdle.

8. 8

   Beat clarified butter first drop by drop and then in a thin stream under the egg yolk mass. Season to taste with lemon juice, possibly Worcester sauce, salt and pepper.

9. 9

   Keep the sauce warm on a bain-marie and add other ingredients if necessary.

10. 10

    If the hollandaise thickens too much, stir in some warm water in a thin stream.

Nutrition Facts

KCAL
1 kcal

CARBS
1 g

FATS
1 g

PROTEINS
1 g