Sauce hollandaise

Hollandaise Sauce

Preparation info
  • Makes

    425 ml

    • Difficulty


    • Ready in

      30 min

Appears in
French Brasserie Cookbook

By Daniel Galmiche

Published 2011

  • About


  • 2 tbsp white wine vinegar
  • 2 large egg yolks, beaten
  • 350 g/


Put 6 tablespoons water in a small saucepan over a medium heat. Add the vinegar, season with salt and pepper and simmer for 2 minutes until reduced by half and the liquid becomes syrupy. Transfer the vinegar reduction to a heatproof bowl and rest it over a saucepan of gently simmering water, making