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.

2. 2

   For the reduction peel the shallot and cut it 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.

3. 3

   Pour reduction through a sieve into a stainless steel bowl.

4. 4

   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.

5. 5

   Season to taste with lemon juice, salt and ground white pepper.

6. 6

   Tip: If you like, you can taste the sauce with Worcestershire sauce.