Classic Hollandaise Sauce

Name: Classic Hollandaise Sauce
Yield: Makes approx. 300 ml (½ pint)
Cuisine: French
Ingredients: Squeeze of lemon juice; Salt and cayenne or pepper; 2 egg yolks; Salt and cayenne or pepper; Salt and cayenne or pepper; 2 tablespoons malt or white wine vinegar; 2 tablespoons malt or white wine vinegar; 1 tablespoon water; 6 white peppercorns, lightly crushed; 225 g (8 oz) unsalted butter

Preparation info

Makes approx.
300 ml

Difficulty
Easy

Appears in

New British Classics

By Gary Rhodes

Published 1999

About

This is a classic French sauce, listed by Escoffier as one of the five basic sauces. It is of Dutch origin, though, and was also known in England as Dutch sauce. It eats very nicely with fish. It can be bought ready-made, but I’m going to give you two ways of making it. Both taste very good.

Ingredients

225 g (8 oz) unsalted butter
2 tablespoons malt

Europe
France
Sauce
Vegetarian
Gluten-free
Mediterranean

Method

Melt the butter in a pan, then leave it to cool slightly so that it is just warm when added; if it is too hot, the sauce will curdle. The butter will have separated, leaving all its solids in the base of the pan. Pour off the butter oil. This is now clarified butter. Discard the milky solids.

Boil the vinegar with the peppercorns until reduced by half. Add the cold water to cool, and st