Hollandaise Sauce

Hollandaise Sauce

Homemade Hollandaise is one of those kitchen alchemy moments we should all try at least once.  It is thick, unctuous and absolutely indulgent - occasionally though I think that is essential.

 

3 tablespoons of white wine vinegar

1 bayleaf

125 grams butter

2 egg yolks

Juice of a lemon

Teaspoon of mustard or mustard powder

Salt and pepper to taste

 

Over a high heat, simmer the vinegar, bayleaf and pepper until reduced by a half.  Remove bayleaf. 

In a double boiler, cream the egg yolks with a little butter and salt until very pale and fluffy.  Add the mustard then drip in the vinegar whisking constantly.

Continue whisking over a low heat until all ingredients are combined into a thick luscious sauce.

Note – never reheat Hollandaise sauce in the microwave....