Classic hollandaise

For 4 servings
  • 200 g Butter
  • 2–3 white peppercorns
  • 2 shallots
  • 175 ml dry white wine
  • 1 bay leaf
  • 3 Egg yolk (size M)
  • Salt
  • Sugar
  • 2–3 TL lemon juice
20 minutes
very easy
Dice the butter and slowly melt it in a saucepan. Bring the butter to the boil, simmer for 1–2 minutes and skim off the foam. Remove the butter from the heat and let stand for 2-3 minutes, then skim off the clear butter fat
Crush the pepper. Peel and finely dice shallots. Bring white wine, bay leaf and pepper to the boil in a saucepan and reduce to approx. 125 ml for approx. 5 minutes. Remove the reduction from the heat, pour through a fine sieve and allow to cool
Whisk the egg yolks and white wine reduction, season with a little salt and sugar. Beat the egg yolk mix in a bowl over a hot water bath until frothy. Gradually knock in the liquid butter. Season the sauce with sugar, salt and lemon juice. Asparagus tastes good with it
1 portion approx:
  • 460 kcal
  • 1930 kJ
  • 3 g protein
  • 46 g fat
  • 1 g carbohydrates


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