How to make Hollandaise Sauce Recipe

Prepare the shallot by removing the top and bottom and peeling away the skin.

Slice the garlic thinly to extract maximum flavor.

Heat a pan on high and add parsley stalks and thyme for flavor.

Add sliced garlic and shallot to the pan with black pepper and 100 ml of vinegar.

Add 100 grams of water to the vinegar mixture to help extract flavors.

Reduce the mixture until aromatic and flavorful.

Melt 200 grams of butter in a separate pan.

Crack 3 eggs and separate the yolks into a bowl.

Set the bowl over a medium pan filled with warm water (bain-marie) to gently heat the yolks.

Strain the vinegar reduction to remove solids and add it to the egg yolks.

Add a splash of water to the egg yolks for emulsification.

Whisk the egg yolks continuously over the heat until they reach a ribbon stage.

Slowly drizzle in the melted butter while whisking to emulsify.

Add salt, lemon juice, and black pepper to taste.

Serve the hollandaise sauce.

Equipment Needed

Allergens