Rich hollandaise sauce

    15 min

    This lovely hollandaise sauce is the perfect accompaniment to so many dishes including asparagus, string beans and of course eggs Benedict.

    8 people made this

    Serves: 4 

    • 5 tablespoons white wine vinegar
    • 1 bay leaf
    • 3 whole peppercorns
    • 200g butter
    • 6 egg yolks
    • 1 tablespoon lemon juice
    • salt and pepper, to taste

    Prep:5min  ›  Cook:10min  ›  Ready in:15min 

    1. In a saucepan, bring the white wine vinegar to the boil and add the bay leaf and peppercorns. Cook until reduced by half and strain into a clean bowl. Discard the bay leaf and peppercorns.
    2. Melt the butter until the solids fall to the bottom of the saucepan. Set aside.
    3. Blend the egg yolks in a food processor and add the vinegar reduction. Slowly add the butter, omitting the butter solids, blending constantly until the sauce thickens. Add the lemon juice and seasoning. Serve warm.

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