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Hollandaise sauce

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Ingredients for 4 servings:

  • 160 g butter
  • 2 egg yolks
  • 2 tbsp white wine
  • 2 tbsp broth (reduction)
  • lemon juice
  • salt and pepper
  • nutmeg

Instructions

Working time approx. 10 minutes; Total time approx. 10 minutes

Clarify the butter. Whisk the egg yolks, white wine, stock/reduction*, lemon juice, and spices in a whisk over steam until frothy. CAUTION! Not too hot! Now remove the whisk from the steam and slowly stir in the clarified butter (not too hot). Season to taste. For the reduction, use this recipe: https://www.chefkoch.de/rezepte/29231007548826/Reduktion.html

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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