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Hollandaise Sauce
Preparation info
- Serves
6
- Difficulty
Easy
Appears in
Published 1997
A rich warm hollandaise sauce turns even simple vegetables, such as asparagus, into a special dish.
Ingredients
¼ pint 140 ml 1 A
Method
Put the vinegar, bay leaf, mace, peppercorns and parsley stalks into a small saucepan and bring to the boil. Simmer until the liquid has reduced by about half.
Put the egg yolks into a bowl, and beat with a wire whisk. Whisk in the strained seasoned vinegar. Put the bowl over a saucepan half full of hot water and place over medium heat. Add the pieces of butter one at a time, whisking e