Classic hollandaise sauce

  • 1 shallot
  • 10 Peppercorns
  • 3 EL white wine vinegar
  • 6 EL water
  • 200 g Butter
  • 3 fresh Egg yolk (Gr. M)
  • salt
  • Cayenne pepper
  • lemon juice
30 minutes
First make a seasoning stock: peel and dice the shallot. Bring to the boil with peppercorns, white wine vinegar and water. Reduce to about half, sift through and allow to cool. Melt butter.
Beat the egg yolks with the spice stock in a hot water bath with the whisk of the mixer until thick and creamy (the bottom of the bowl must not get too hot, otherwise the egg yolk will freeze!). Beat the butter drop by drop, then in a thin stream under the egg mixture to create a creamy sauce.
If the hollandaise is too firm, stir in some cold water. Season to taste with salt, cayenne pepper and lemon juice.


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