“Sauce Hollandaise” according to the original French recipe
For the reduction, put the wine and the lightly crushed peppercorns into a saucepan. Add the medium-sized onion (I like to use 2 shallots) to the liquid. Now add the vinegar and salt and reduce by half. Strain the reduction through a sieve and set aside.
Ingredients · Servings 4
- 5 egg yolks
- 3 tablespoons of white wine
- 1 tbsp lemon juice
- 250 g clarified butter
- 125 ml reduction
- 250 ml white wine
- 1 tsp black peppercorns
- 1 onion
- 1 tsp salt
- 2 tablespoons white wine vinegar
Method · 30 min
- Hollandaise sauce is the "queen of sauces". First, the reduction should be made, and then the rest.
- For the reduction, put the wine and the lightly crushed peppercorns into a saucepan. Chop the medium-sized onion (I like to use two shallots) and add it to the liquid. Now add the vinegar and salt and reduce by half. Strain the reduction through a sieve and set aside.
- Now clarify the butter in a saucepan. It should be as clear as oil. Please be careful, as it's easy to overcook and brown the butter.
- Whisk the egg yolks with the white wine, lemon juice, and reduction in a saucepan over a bain-marie (water bath) until liquid and creamy. The whisked egg yolk mixture should now form gentle waves when you blow on it. Remove the pan from the bain-marie and whisk in the clarified butter, initially just a few drops at a time. Whisk in a figure-eight motion to ensure the entire surface of the pan is coated. Season the finished sauce to taste with salt and, if desired, a little more lemon juice.
- Now clarify the butter in a pot. It should be as clear as oil. Please be careful, as it's easy to overdo it and the butter will brown. 250 g clarified butter
- Whisk the egg yolks with the white wine, lemon juice, and reduction in a saucepan over a bain-marie (water bath) until liquid and creamy. The whisked egg yolk mixture should now form gentle waves when you blow on it. Remove the pan from the water bath and whisk in the clarified butter, initially just a few drops at a time. Whisk in a figure-eight motion to ensure the entire surface of the pan is coated. Season the finished sauce to taste with salt and, if desired, a little more lemon juice. Ingredients: 5 egg yolks, 250 ml white wine, 1 tbsp lemon juice, 125 ml reduction
