Classic hollandaise
- 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
- 1.
- 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
- 2.
- 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
- 3.
- 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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