Classic hollandaise sauce

For 4 people (300 ml sauce)
  • 1 shallot
  • 10 white peppercorns
  • 3 EL white wine vinegar
  • 250 g Butter
  • 4 Egg yolk (Gr. M)
  • 1 EL lemon juice
  • 1 Sprinkle of Worcester sauce
  • salt, white pepper
25 minutes
Make a reduction: peel the shallot and chop it finely. Gently mash the peppercorns with the blade of a large knife or in a mortar. In a small saucepan, bring 6 tablespoons of water, vinegar, diced shallots and peppercorns to the boil.
Boil down until the liquid is reduced to about 1⁄3. Pour the reduction through a fine sieve into a metal bowl and let cool for about 10 minutes.
Clarify the butter: To do this, melt the butter over low heat until it separates into three layers - into an upper foam layer of egg white and a middle layer of yellow Butterfat and in the whey that settles at the bottom.
Skim off the top foam.
Then slowly pour the butter fat into a measuring beaker so that the whey remains in the pan.
Mix the egg yolks with the reduction. Beat in a hot water bath (60–70 ° C) with a whisk until a thick, creamy foam forms (approx. 3 minutes). The temperature should remain constant because the sauce will not get any volume if it is not heated enough.
If the sauce is too warm, it will curdle.
Beat the clarified butter first drop by drop and then in a thin stream under the egg yolk mixture. Season with lemon juice, possibly Worcester sauce, salt and pepper.
Keep the sauce warm on the water bath and add other ingredients if necessary.
If the hollandaise thickens too much, stir in a little warm water in a thin stream.
1 portion approx:
  • 1 kcal
  • 1 g protein
  • 1 g fat
  • 1 g carbohydrates


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