And although many cooks suggest using white pepper to avoid having a black speckled sauce, I still prefer to use black. Traditionally, hollandaise is made with lemon juice only, but the addition of vinegar gives it a lift.
|200 g||Unsalted butter, at room temperature|
|75 ml||White wine vinegar|
|3||Eggs, yolks (Main)|
|1 to taste||Salt and freshly ground black pepper|
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- Cut the butter into tablespoon-sized chunks. In a small saucepan, reduce the vinegar and water to one tablespoon.
- Transfer this reduction into a bowl with sloping sides that will sit easily on a pot of barely simmering water.
- Make sure the water does not touch the base of the bowl or you may end up scrambling the eggs.
- Add the egg yolks to the bowl and whisk until thick. Add the butter gradually, whisking continuously until the sauce is thick and creamy.
- If the sauce becomes too thick, add a tablespoon of hot water.
- Season with the lemon juice, salt and pepper.
For hollandaise variations, try:
BÉARNAISE:use tarragon vinegar instead of wine vinegar, and add freshly chopped tarragon to the finished sauce. The classic partner to grilled fillet steak.
MOUSSELINE:fold 75ml of whipped cream through the finished hollandaise. Fabulous served over cold poached salmon.
PALOISE:add 2 tbsp of chopped mint. Magnificent with roast lamb.
MALTAISE:replace the lemon juice with blood orange juice, but normal orange juice will suffice. Perfect with new season's asparagus.