Hollandaise sauce


Ingredients 9
Servings 4
Time 10 minutes

Ingredients

  • 45
    ml
    wine vinegar
  • 1
    bay leaf
  • blade of mace
  • 5
    peppercorns
  • 30
    ml
    water
  • 1
    large egg
  • 2
    large egg yolks
  • 125
    g
    butter, melted
  • lemon juice to taste
 

Method

 
Put vinegar, bay leaf, mace and peppercorns into a saucepan, boil and reduce to 15 ml.
Remove from heat and discard bay leaf, mace and peppercorns. Add water.
Add egg and egg yolks to pan. Whisk until light and fluffy.
Return pan to a very gentle heat. Whisk continuously while you slowly add melted butter until it thickens. (Should it get too hot, remove from heat before you continue.)
Remove from heat and whisk in the lemon juice and a pinch of salt. Serve with steamed asparagus.

Makes 250 ml.

 

Read more on: dairy
 

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