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.

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