Hollandaise Sauce
Published in Sauces
Another classic French sauce – lighter than béarnaise sauce, and so much better with steamed/poached vegetables as a special treat. I don’t think that there is a better starter than poached new season fresh asparagus with Hollandaise sauce!
Ingredients:
- 30 ml best quality white wine vinegar
- 2 egg yolks
- 250 gr butter, melted
- salt, to taste
- pepper, freshly ground, to taste
Preparation:
- Put the vinegar in a small saucepan, add 45 ml water, and reduce to about 1 tablespoonful.
- Cool slightly, then blitz with the egg yolks in a food processor until smooth.
- Then, with the motor running, slowly add the hot melted butter.
- Season to taste. Keep warm.
Makes about 200 ml.
Primary Ingredients: white wine vinegar