Saturday, 7 May 2011

the BEST Hollandaise Sauce

The BEST Hollandaise Sauce
This has to be the best Hollandaise Sauce! 

Serves 4-6 makes 300ml
Prep time: 5-10 minutes
Cooking time: 20 minutes
500ml white wine vinegar
1 tbsp peppercorns
1 bunch of tarragon
3 large free range egg yolks
250g unsalted butter, chopped
1 squeeze of lemon juice
Freshly ground salt & pepper


1.  Boil the vinegar with the peppercorns and tarragon, reduce by half.  Strain and set aside.  You only require 2 teaspoons of the vinegar so let the vinegar cool and then store for the next time.

2.  Heat the butter in a shallow pan.  When it begins to foam remove all the froth and scum with a large spoon.  Leave to cool.

3.  Boil a large pan of water and reduce the heat to a simmer.  Place the egg yolks and 2 tsp of the reduced vinegar into a heatproof bowl that fits over the pan and beat with a large balloon whisk.

4.  Beat vigorously until the mixture begins to produce a foam, but make sure that it does not get too hot.  To prevent this continue to place it on and off the heat whilst you whisk.  The aim is to achieve a golden, airy form.

5.  Whisk in a small ladle of the warmed butter, a little at a time.  Return the bowl to the heat whilst continuing to whisk.  Remove from the heat again and whisk in another small ladle of butter.  Repeat until all the butter is incorporated and it is the texture of thick mayonnaise.  Finally, whisk in a squeeze of lemon juice, salt and pepper to taste.  If the mixture is too thick add a little warm water from the pan.  The sauce is now ready to serve.

Cooks Tips
v  Salt breaks down the yolks if you add it too early, so season your sauce just before serving.
v  If the sauce mixture starts to split or curdle immediately scrape the mixture into a clean bowl and whisk in 1 tbsp of ice cold water, then continue to whisk in the remaining butter.


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