How to make Hollandaise sauce

The  Staff Canteen

Okay, now we are going to make a basic Hollandaise sauce. Our ingredients we have some peppercorns, white wine vinegar, egg yolks and butter, a little touch of lemon to heighten the seasoning, we are going to start with our reduction, so we take our peppercorns add 3 good spoonful’s of white wine vinegar and put that on the stove, so we are looking to reduce that by two-thirds we are looking for 1 spoonful of white wine vinegar reduction, so we have got our yolks, place our yolks into our bowl okay so just remove that from the heat and then we add 1 spoonful of water just slightly cool that down and pass our reduction, pass that first into another container and then we add that to our yolks.

Now we are going to create our sabayon, so we have got our water that's just coming up to a simmer, place that on a cloth just to stop any transference of heat there we do not want the eggs to scramble. Now our butter should be just about 40 degrees or so, so just above blood temperature and we are going to add that very, very slowly into our yolks. So once we are at this stage then we can add it slightly quicker, a nice squeeze of lemon, pinch of sea salt and a whisk and there we go sauce Hollandaise.

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The  Staff Canteen

The Staff Canteen

Editor 20th April 2017

How to make Hollandaise sauce