Hollandaise
Sauces and Marinades • French
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 5 fl oz
- Champagne Vinegar 5 fl oz
- Dry White Wine 0 fl oz
- Shallot 0 oz
- White Pepper (whole) 0 oz
- Bay leaf 1 piece
- Whole egg 5 oz
- Ghee 10 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 72–170°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.
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