Hollandaise by Hand

Name: Hollandaise by Hand
Yield: Makes ¾ cup
Ingredients: dash white pepper (or few drops Tabasco); dash white pepper (or few drops Tabasco); 1 Tbsp. white wine vinegar (tarragon-flavored is nice) or 2 Tbsp. lemon juice; 3 large egg yolks; 4 oz. (1 stick) butter, softened and divided into 8 pieces (see note); 1-2 Tbsp. cold water (if necessary); 1 Tbsp. white wine vinegar (tarragon-flavored is nice) or 2 Tbsp. lemon juice; 1 Tbsp. white wine vinegar (tarragon-flavored is nice) or 2 Tbsp. lemon juice

Preparation info

Makes
¾ cup

Difficulty
Easy

Appears in

Good Cheap Food

By Miriam Ungerer

Published 1973

About

A double boiler would seem the ideal saucepan for this, but unfortunately the bottom of the top pot usually gets too hot and scrambles the egg yolks—the one fault you cannot undo. Use a heavy china bowl that will sit securely on a saucepan. This sauce is constructed over hot, but never boiling, water.

Ingredients

1 Tbsp. white wine vinegar (tarragon-flavored is nice) or 2 Tbsp. lemon juice
3

Sauce
Gluten-free
Vegetarian

Method

Put the wine vinegar or lemon juice into the heavy china bowl and place it over a saucepan containing water kept hot over a very low flame. Beat the egg yolks and pour into the bowl, beating with a wire whip until they begin to thicken slightly. Whisk in the butter piece by piece. When this process is complete, the sauce should be as smooth and almost as thick as a mayonnaise. If the sauce seem