Makes: 4-5 portions
Prep Time: 5 mins
Cook time: 5-8 mins
Things you need:
Hollandaise
2-4 Tbsp (28-56g) cold water
1 Tbsp (14g) white wine vinegar
2 Tbsp (28g) finely diced shallot or white onion
Few white peppercorns crushed
2 large egg yolks
125g clarified unsalted butter (140g regular butter melted)
Good squeeze of lemon juice
Salt to taste
Steps:
Put vinegar in a thick bottom pan. Then add onions, peppercorn and 2 tbsp of water. Bring up to a boil and simmer until liquid has mostly evaporated. Then set aside
Set up double boiler as per video, make sure bowl isn’t touching the simmering water. Add egg yolks, half the onion mix and 2 tbsp of water. Mix and cook out as per video.
Take off the heat. Put bowl onto a tea towel swirled up to make a stable base and slowly whisk in all the butter. Bit by bit as per the video instructions. Add a little splash of water if to thick. Season with salt and white pepper. Add a good squeeze of lemon juice and add the rest of the onion mix back into the Hollandaise.
Put the bowl back onto the double boiler and whisk to warm through for 30 seconds to 1 minute. Don’t split it. The sauce is stable now and will hold until needed as long as you keep it warm. Don’t let it sit too long though. Serve as per video.
Tips
Add different spices and herbs to change the colour and flavour of the hollandaise.
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