Hollandaise Sauce

Hollandaise Sauce

Ingredients

Butter                                        1kg

Egg yolks                                  8 nos

Shallots chopped                       50 gm

Peppercorns crushed                  2 gm

Wine                                          100 ml

Vinegar                                      100 ml

Cold water                                  50 ml

Lemon juice                                50 ml

Method

Clarify the butter and keep aside. Make the reduction with chopped shallots, crushed peppercorns, wine and vinegar. Strain and cool the reduction. Take egg yolks in a bowl add the cool reduction and water beat well. Hold the bowl over a hot water bath or even a very slow flame and continue to beat the mixture until they are thickened and creamy in consistency (sabayon consistency). Remove the bowl from the heat and slowly and gradually beat in the warm clarified butter. Add the butter drop by drop at first. If the sauce becomes too thick to beat before all the butter is added, beat in a little of the lemon juice.

When all the butter has been added, beat in lemon juice to taste and adjust seasoning. Strain through a muslin cloth and keep warm (not hot) for service (hold no longer than 1 – 1½ hours).