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 HOLLANDAISE SAUCE

This is Extremely Rich, Thickened Sauce

 

Ingredients:

•     Butter – 1 cup
•     Egg yolks – 4 to 6
•     Salt and Freshly ground black Pepper or white pepper
•     White Wine Vinegar – 2 tbsp  (or) Fresh Lemon Juice

 

Method:

Put the butter into small pan and heat until foaming.

Put the White wine vinegar  into another small pan with 50 ml water, bring to the boil and reduces down to 20ml. Allow to cool.

Place the egg yolks and reduced vinegar in a food blender and blend until combined well.

Set the machine running and slowly pour in the butter. As the mixture thickens, add the butter more quickly.

Strain through a fine strainer, correct seasoning. Store at 20 to 25°C , If Necessary. Serve it.

 

 
Note :-

If Hollandaise turns or curdles or is too thick, beat in a little hot water, a little at a time. If too thin , add a teaspoon of lemon juice to a tablespoon of the sauce in a warm bowl and whisk until it is thick, then add the remaining mixture, a little at a time. Whisking all the time. If this method does not rectify the same, then in a clean bowl and egg yolk, a few drops of hot vinegar and whisk while adding the curdled Hollandaise.