John Myers
Classic Hollandaise Sauce
The perfect classic hollandaise sauce recipe with a picture and simple step-by-step instructions.
- 3 piece Eggs
- 250 g Butter
- 2 piece Shallot
- 100 ml White wine (Riesling dry)
- 50 ml White balsamic vinegar
- 100 ml Water
- 1 piece Lemon
- 1 pinch Sea-Salt
- 15 piece Black peppercorns
- We start with the reduction. To do this, we peel the shallots and cut them into fine rings. Put the shallots together with the peppercorns, the white wine, the water and the vinegar in a saucepan and let everything boil until the liquid has reduced to a third. Then pour the reduction through a sieve and let it cool down.
- You can prepare the reduction a few hours before you need it and store it in the refrigerator.
- Put the butter in a small saucepan and let it slowly melt over low heat.
- Take a bowl and saucepan that go well together. Fill the pot a quarter full with water and slowly bring it to a boil. The bowl must not touch the water in the pot later, but should only come into contact with the steam!
- Separate the eggs and place the yolks in the bowl along with the reduction. We don’t need the egg white for the hollandaise sauce. When the water in the pot is boiling, place the bowl on the pot and beat the eggs with a whisk in the shape of an 8. Keep beating until the egg mixture is creamy, then the hob switches off and pulls the pot on its side! Now add some of the butter to the egg and beat again, add some butter to the egg and beat. You can slowly increase the amount of butter you add to the egg from time to time until all butter is used up. Now taste your hollandaise with a few squirts of lemon juice and a little salt.
- This sauce is an absolute delight, once you’ve prepared it, you’ve fallen for it!
Facebook Comments