Sauce recipes |
Classic Hollandaise Sauce |
18 x peppercorns 90 ml white wine vinegar 60 ml water 7 x egg yolks 35 ml lemon juice 500 ml warm, clarified butter salt and pepper to taste cayenne to taste |
Take the peppercorns, vinegar and water and reduce it by half. Keep warm. Place the yolks and reduction in a clean glass or stainless steel bowl and whisk them over simmering/steaming water until thick and pale and a ribbon forms when the whisk is lifted up. Whip in the lemon juice to stop the mix from cooking. Add the warm, clarified butter very slowly to emulsify it in the mix. Incorporate all of it this way but once the emulsion has started it can be added a bit quicker. Season with salt, pepper and cayenne. |