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Antoine's Hollandaise Sauce

Southern.Crockpot's picture
Ingredients
  Clarified butter 1 Cup (16 tbs)
  Tarragon vinegar 2 Tablespoon
  Water 1 Tablespoon
  Minced onion 1 Tablespoon
  Peppercorns 3
  Egg yolks 4
  Lemon 1⁄4 , juiced
Directions

Clarify butter by melting it slowly; let stand until all sediment settles to bottom, skim off clear portion.
Place in a saucepan the vinegar, water, onion, and peppercorns.
Cook over very low heat to reduce liquid to 1 teaspoon.
Remove peppercorns.
Cool.

Recipe Summary

Cuisine: 
European
Course: 
Side Dish
Ingredient: 
Egg

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