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Hollandaise Sauce

Customer Original

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Cooking & Prep Time

Servings

30 min

Prep Time

0 min

Cook Time

Recipe Ingredients

1 tsp. finely diced shallot
1/4 tsp. black peppercorn cracked
1 oz. cider vinegar
1 oz. white wine
2 oz. water

For Sauce:

3 egg yolks

1 1/2 oz. prepared reduction

7 oz. clarified butter, warmed

lemon juice to taste

salt and pepper to taste

Cooking Instructions

Assemble all ingredients and equipment needed to prepare the recipe. Combine the cracked peppercorns, vinegar, white wine and water; reduce until the liquid is half of its original amount. Strain and cool the reduction slightly. In a stainless steel bowl combine the egg yolks and the reduction. Whisk them until frothy. Place the stainless steel bowl over a pan of simmering water and whisk the egg mixture to the ribbon stage and tripled in volume. It should have a light but firm consistency. Remove from the heat and gradually add the warm clarified butter, whisking constantly. Add the lemon juice, and adjust the seasoning to taste with salt and pepper.