Hollandaise

⏳ Time

30 minutes

🥕 Ingredients

🍽️ Servings

Description

Hollandaise has become one of the foundational French sauces, alongside Espagnole, Béchamel, Mayonnaise, Velouté, and Tomato Sauce. The recipe was shared by John Smith, a chef at a popular American restaurant.

Ingredients

Water - 3 fl oz
Champagne Vinegar - 2 fl oz
Dry White Wine - 1 fl oz
Shallot - 1.8 oz
White Pepper (whole) - 0.4 oz
Bay leaf - 1 piece
Whole egg - 2.6 oz
Ghee - 11.3 oz
Meyer Lemon Juice - 0 fl oz
Salt - to taste
Worcestershire Sauce - to taste

Step by Step guide

Step 1

First, prepare the base for the sauce: combine 100 ml of water, white wine vinegar, white wine, chopped shallots, white pepper, and a bay leaf, and reduce the mixture until you have 100 ml left. Strain and let it cool.

Step 2

In a bowl over a water bath or in a saucepan directly on the stove, pour in the egg yolks and the base, and stir the mixture until it reaches a temperature of 72–172°F.

Step 3

Slowly drizzle in the melted butter, heated to the same temperature, while continuously stirring. Then add lemon juice, pepper, and salt, and whisk the sauce. You can add a drop of Worcestershire sauce; it enhances the flavor of the hollandaise, making it more vibrant and pronounced.