Hollandaise sauce

COOK TIME
25 mins

TOTAL TIME
25 mins

Ingredients

Directions

1. 1

   Melt the butter and heat it carefully until the whey residue sinks to the bottom and the butter is clarified. Separate the fat from the whey and keep warm. For the reduction peel the shallot and cut into fine cubes. Crush the peppercorns with the back of a knife or in a mortar. Bring vinegar, 2 tablespoons of water, peppercorns and diced shallots to the boil in a small pot and reduce to 1/3 liquid.

2. 2

   Pour reduction through a sieve into a stainless steel bowl. Add 1 tablespoon of water and egg yolks and whisk. Whisk over a hot water bath (60-70°C) with a whisk until a creamy mixture is formed. Gradually beat butterfat drop by drop into the egg yolk mixture. Season to taste with lemon juice, salt and ground white pepper

3. 3

   Tip: Whipping too weakly gives the sauce poor binding and volume. The same effect has too little heating. Excessive warming prevents full whipping, causes the yolks to set too strongly and the sauce to curdle

Nutrition Facts

KCAL
540 kcal

CARBS
1 g

FATS
58 g

PROTEINS
4 g