"Sauce Hollandaise is one of 5 Mother/Leading sauces in French culinary world. Here are some suggestion for you of foods that pair nicely with sauce Hollandaise:
- Eggs Benedict / Florentine eggs
- Fatty fish (like salmon)
- Brocoli and Asparagus"
Easy Sauce Hollandaise
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Prep time: 5mins
Cook time: 20mins
Serves or Makes: 2
Recipe Card
ingredients
- 25 gram White wine vinegar
- 35 gram Water
- 4 ea White peppercorns
- 5 gram brunoise cut Shallots
- 5 ea Bay leaves
- 1 ea Large egg yolk
- 85 gram Clarified butter
- 5 gram Lemon juice
- Salt
Method
Step 1
Place vinegar, water, peppercorns, bay leaves and shallots into a small sauce pot and simmer the mixture on low heat for about 10-15 min, until the mixture get infused and reduced twice in size. Strain and discard all the flavourings (peppercorns, bay leaves and shallots).
Step 2
Set up a double boiler over a pot with boiling hot water. However, switch off the heat completely.
Step 3
Pour our vinegary liquid (from Step 1) and an egg yolk into a double boiler and start vigorously mixing with a whisk, until fluffy consistency. Here, it's very important for the vinegary liquid to be just warm and not hot, in order to avoid the coagulation of an egg.
Step 4
Start adding clarified butter, drop by drop. It also must be just warm and not hot. If you add too much butter at a time, the sauce will split, so add it very slowly.
Step 5
Once you add all the butter, sauce will reach ribbon consistency. At this point, add lemon juice and salt and whisk again. Sauce will slightly transform in colour to a paler version and will also loosen up to a perfect consistency of a Hollandaise sauce.
Step 6
Serve your sauce immediately and enjoy!