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Find Friends / Recipes / Hollandaise Sauce
Hollandaise Sauce
Hollandaise Sauce
Course : Sauce and dips
Regions : European
Servings : 10
Cooking Time : 15 Minutes
Chef Gautam Kumar
| White wine vinegar / cider |
100 ml. |
| Melted /clarified butter/warm |
560 ml. |
| Water |
100ml |
| Crushed black peppercorns |
To Taste |
| Egg Yolk (preferably pasteurised) |
190 ml (9 No) |
| Lemon Juice |
15 ml |
| Salt |
To Taste |
| White Pepper Crushed |
To Taste |
| Cayenne Pepper (Optional) |
a little |
Method
- Put the peppercorn and vinegar in a pan on medium heat and reduce until dry.
- Pour the water into it and strain and keep it a bowl.
- Add the egg yolk in bowl and whisk and place them on simmering water (double boiler) and whisk continuously and add butter gradually.
- Keep adding butter constantly till it gets thick consistency and whole butter is being added.
- Add the lemon juice and seasoning.
- Sauce may be kept warm for 3 hours.
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