Shaun Hill

Hollandaise sauce

Preparation info
  • Serves

    4

    • Difficulty

      Easy

Appears in
How to Cook Better
How to Cook Better

By Shaun Hill

Published 2004

  • About

The final distinct sauce base is hollandaise. This is a warm emulsion of egg yolks with wine or a wine and vinegar reduction and clarified butter. It takes a strong wrist and a little patience but is otherwise reasonably straightforward.

Ingredients

  • 200 g unsalted butter
  • 3 egg yolks
  • 50 ml white wine<

Method

  1. Clarify the butter by heating it and then allowing the butter oil to separate leaving a milky residue underneath - it’s the butter oil you want.

  2. Warm a pan of water. Whisk together the yolks and wine in a stainless-steel bowl and then s