Hollandaise sauce
One of the five mother sauces in the French cuisine. A must do for all sauce chefs.
Servings 4 servings
Calories 335kcal
Ingredients
- 3 pcs Large eggs
- 225 g Butter
- 5 ml White wine vinegar
- 20 ml Water
- 1 tspn Ground white pepper
- 1 tspn Lemon juice
Instructions
- Start by melting the butter in a saucepan over a gentle heat. When all butter is melted then remove the saucepan from the heat.
- Take a new saucepan and heat some water and place a stainless steel bowl or glass on top, and keep on a gentle simmer.
- Pour in the white wine vinegar and lemon juice then add the egg yolks and whisk continuously until the sauce reaches a light and creamy consistency. Be very careful at this stage because the line between creamy and scrambled is very fine.
- Now remove the bowl from the saucepan then pour in the melted butter, whilst continuing to whisk at all times.
- If the sauce is still a little thick after adding all the butter, whisk in some cold water or squeeze in a lemon. Season to taste.