Hollandaise Sauce

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Hollandaise sauce is the stuff of dreams for food enthusiasts, a skill to master that opens the door to a world of gastronomic experiences.

Course Sauce

Cuisine Dutch

Keyword hollandaise, sauce

Prep Time 10

Cook Time 6

Servings people

Calories 183kcal

Cost $5

2 tablespoon white wine vinegar
2 tablespoon water
1 teaspoon white peppercorn crushed with the side of a knife
4 egg yolks
1 cup clarified butter ghee, melted
Juice of ½ lemon
A pinch of cayenne pepper
Sea salt and white pepper to taste black pepper is fine, but will taint the white color of the sauce

Place the water in a pot or saucepan with the vinegar and white peppercorns and bring to a boil.
2 tablespoon white wine vinegar, 2 tablespoon water, 1 teaspoon white peppercorn
Lower to a simmer and let simmer for about a minute, until reduced by about one-third.
Remove from the heat and let cool to room temperature to then strain it in a bowl to remove the peppercorns.
Stir in the eggs yolks and whisk to combine.
4 egg yolks
Place the bowl over a pot of simmering water, making sure that the base of the bowl doesn’t touch the water.
Whisk constantly until the mixture becomes thick, about 5 minutes.
Remove the bowl from the source of heat and now slowly incorporate the clarified butter, whisking constantly.
1 cup clarified butter
Stir in the lemon juice and season to taste with sea salt and white pepper.
Juice of ½ lemon, Sea salt and white pepper to taste, A pinch of cayenne pepper