Hollandaise Sauce | Recipe Tutorial

Place 150 ml of white wine vinegar into a saucepan.

Cut one banana shallot in half, remove the skin, and slice each half, adding it to the vinegar.

Add 1-2 sprigs of thyme and 1 teaspoon of black peppercorns to the pan.

Bring the pan over heat and boil until reduced to half the amount of liquid.

Pass the hollandaise reduction through a sieve and discard the shallot, peppercorns, and thyme; leave the reduction to cool.

Alternatively, skip the hollandaise reduction and add 1 tablespoon of white wine vinegar or lemon juice directly to the egg yolks.

Place 2 egg yolks into a heatproof bowl and add 1 tablespoon of hollandaise reduction or vinegar/lemon juice; whisk together until fully combined.

Place a saucepan 1/4 full of water over heat and bring to a simmer; turn the heat low and place the egg yolk mixture on top.

Whisk the egg yolk mixture until it doubles in size and thickens, being careful not to scramble the eggs.

Once thick, remove from heat and place the bowl on a tea towel for stability.

Gradually add 200 g of melted butter or clarified butter while whisking until fully emulsified into a thick sauce.

If the sauce becomes too thick, add a few drops of warm water and whisk to loosen it.

Season the sauce with a pinch of salt and the juice of half a lemon; taste and adjust seasoning as necessary.

Use the sauce immediately or store it for up to 2 hours with parchment paper pressed to the surface to prevent skin formation.

Equipment Needed

Allergens