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Original Hollandaise Sauce

chef.jackson's picture
Ingredients
  White wine vinegar 4 Fluid Ounce (125 Milliliter)
  Bay leaf 1 (Or As Needed)
  Whole black peppercorns 1 Teaspoon (Leveled)
  Egg yolk 2 (Size 3)
Directions

MAKING
1. In a saucepan, put together wine vinegar, bay leaf and pepper; simmer gently over low heat until volume is reduced to half.
2. In a mixing bowl, strain the liquid and add egg yolk.
3. Over a pot or saucepan of boiling water; hold the bowl of sauce just above boiling water without touching water and whisk sauce vigorously until its light, fluffy and slightly thickened.
4. Whisk for another 2-3 minutes.

SERVING
5. Pour sauce into a bottle or jug and serve immediately or use Hollandaise sauce as a base for preparing many varieties of sauces.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
French
Method: 
Simmering
Dish: 
Sauce
Restriction: 
Lacto Ovo Vegetarian
Ingredient: 
Egg
Interest: 
Everyday, Healthy
Cook Time: 
5 Minutes

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