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
5 tablespoons white wine vinegar
1 bay leaf
3 whole peppercorns
6 egg yolks
1 tablespoon lemon juice
salt and pepper, to taste
Method Prep:5min › Cook:10min › Ready in:15min
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.
Melt the butter until the solids fall to the bottom of the saucepan. Set aside.
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.