This is a lot of work to make. Nowadays, I usually just
buy a packet of KnorrTM hollandaise sauce and nobody can tell the difference!
Yield: enough for 4 servings
Ingredients
- 3 egg yolks
- ¼ cup white wine vinegar
- ½ tsp cracked pepper
- 2 tbsp hot water
- 2 tbsp lemon juice
- 1 tsp Dijon mustard (optional)
- 1 stick of butter
- salt
- cayenne pepper
Preparation Procedure
- Add ¼ cup white wine vinegar and ½ tsp cracked pepper into a
skillet and reduce au sec nearly dry).
- Remove from heat and add hot water.
- Pour through a strainer into a bowl and reserve.
- In a stainless steel bowl, separate 3 egg yolks.
- Place bowel over simmering pot of water and whisk vigorously
for about 3-4 minutes or until the yolks form ribbons and streaks.
- Slowly add the butter. If you do not do this slowly, the fat
won’t emulsify with the yolks.
- Add 2 tbsp lemon juice.
- Add the Dijon mustard (optional).
- Add a pinch of salt and a tiny pinch of cayenne pepper.
|