Sauce Hollandaise is an emulsion made from egg yolks and clarified butter.

   RECIPE FACTS

Yield

4 PEOPLE

cooking time

20 minutes

prep Time

5 minutes

total time

25 minutes

INGREDIENTS

– 1 cup white wine – 2 small shallots  – 2 thyme sprigs – 8 black peppercorns – 1 bay leaf – 1 clove – 0.7 lb butter – 4 egg yolks – salt

MAKING THE REDUCTION

In a pot combine wine, sliced shallots, bay leaf, thyme, peppercorns and clove and reduce to one fourth.

MAKING THE HOLLANDAISE 

Strain the liquid through a sieve and add 2-3 tablespoons of reduction to the egg yolks.

 CLARIFYING THE BUTTER

Clarifying means heating the butter until the milk solids separate from the  butter.

STRAINING THE BUTTER 

Use a spoon to remove it or just strain through a sieve and leave the white part out.

BEATING THE EGGS 

Place the bowl with the eggs on the bain marie.

BEATING THE EGGS 

Beat the eggs with a whisk rapidly for 5-8 minutes.

BEATING THE EGGS 

The eggs will start to increase in volume and become creamy.

BEATING THE EGGS 

Lift up the whisk, if the egg mixture holds between the wire loops for a few seconds you are ready to add the butter.

 Pour the clarified, still warm butter slowly onto the eggs while whisking in a circular motion.

MAKING HOLLANDAISE SAUCE

Add all the butter and season with salt if required.

WHAT TO USE IT FOR

This classic hollandaise sauce recipe goes well with many dishes.

SPOONED OVER EGG FLORENTINES

BAKED WITH A WHOLE CAULIFLOWER