John Myers
Vanilla Hollandaise
The perfect vanilla hollandaise recipe with a picture and simple step-by-step instructions.
- 2 Fresh egg yolks
- 2 tsp Lemon juice
- Salt pepper
- 125 g Butter
- 1 tbsp Creme fraiche Cheese
- 1 Vanilla pod, e.g. Tahitensis
- Take the eggs out of the refrigerator in good time, they should be at room temperature.
- Use a hand blender to puree the egg yolk, lemon juice and a little salt in a tall mixing bowl. Melt the butter and, with the hand blender running, slowly pour it into the egg yolk mix. Stir in the creme fraiche. Season with salt and pepper. Cut the vanilla pod lengthways. Scrape out the pith with the back of a knife. Stir the vanilla pulp or powder into the hollandaise. Gently heat the hollandaise (do not boil!) And keep it warm.
- Tastes good with asparagus, potatoes or pan-fried foods.
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