John Myers
Hollandaise Sauce with White Wine
The perfect hollandaise sauce with white wine recipe with a picture and simple step-by-step instructions.
- 400 g Butter
- 0,5 tbsp Freshly squeezed lemon juice
- 60 g White wine
- 0,5 tsp Salt
- 3 Pinches Ground white pepper
- 6 Pc. Egg yolk
- Put the butter in the mixing bowl, melt it for 4 minutes at 70 ° / speed 2, transfer it and let it cool down a little. Rinse mixing bowl with cold water.
- Insert the mixer attachment, add lemon juice, white wine, salt, pepper and egg yolks to the mixing bowl and beat until frothy for 2 min. 30 sec./ 70 ° / speed 3.
- Then emulsify for 2 minutes / 70 ° / level 3, slowly pouring the liquid butter onto the mixing bowl lid and allowing it to run in a thin stream past the measuring cup onto the running knife. Remove the stirring attachment, serve the hollandaise sauce immediately.
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