Name: Hollandaise sauce
Prep time: 10 min
Cook time: 10 min
Total time: 20 min
Yield: Makes 200 g (7 oz)
Ingredients: 1–2 teaspoons lemon juice; 1 small fresh bay leaf; 4 white peppercorns; 1 teaspoon finely chopped fresh dill; salt; 2 tablespoons white wine; 2 tablespoons water; 1 small French shallot, finely chopped; freshly ground black pepper; 150 g (5½ oz) Clarified butter; 2 egg yolks; 1 teaspoon finely chopped fresh tarragon; 1 tablespoon tarragon vinegar

Preparation info

Makes
200 g

Difficulty
Easy
Ready in
20 min

Appears in

Chefs Eat Breakfast Too

By Darren Purchese

Published 2019

About

Ingredients

1 small French shallot, finely chopped
2 tablespoons white wine
1 tablespoon

Method

Put the shallot, wine, vinegar, water, peppercorns and bay leaf in a saucepan over medium heat and cook until the volume has reduced by two-thirds. Remove the pan from the heat and allow to cool. Strain the mixture through a sieve into a heatproof bowl. Add the egg yolks to the bowl and whisk by hand until the mixture is foamy.
Place a saucepan of water over lo

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Hollandaise sauce

Ingredients

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