Perfect Hollandaise Sauce
If you're a fan of hollandaise sauce over your eggs benedict you're going to want to see this recipe. It's light, mellow and packed with flavour because of the insane vinegar reduction it begins with. Take your breakfast a level up!
- 200 g salted butter
- 1 shallot, roughly diced
- 1 bay leaf
- 10 black peppercorns
- 60 ml white wine vinegar
- 2 egg yolks
- 1 squeeze lemon juice
- 2 drops Tabasco
Make The Vinegar Reduction
Throw the shallot, bay leaf and peppercorns into a small pan. Pour in the vinegar and heat to a simmer. Reduce down to about 1 tablespoon of liquid.
Strain through a sieve.
Clarify The Butter
Place the butter in a small pan and heat very slowly on the hob until it melts and the impurities (the white bits) separate and sink to the bottom.
Make The Hollandaise
Heat a pan of salted water to a gentle simmer. Place the egg yolks in a large mixing bowl and sit it over the simmering water, but not so that the bottom of the bowl touches the water, just the steam.
Add the salt, pepper and vinegar reduction to egg yolks and whisk over the steaming bowl for a minute or so.
Dribble the melted butter into the egg yolk mixture very slowly, whisking continually and making sure none of the butter impurities are added.
Continue until all the butter has been incorporated and you have a sauce of spooning consistency. (If needs be add a tiny splash of hot water to thin it out)
Finish And Serve
Taste and finish the sauce with the lemon juice, tabasco and extra salt and pepper if necessary. Serve.
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