Hollandaise Sauce Tutorial | Easy Simple Recipe

Cut the butter into smaller pieces and slowly heat it in a pan to clarify.

Separate the egg yolks from the whites.

Add a dash of white wine vinegar to the egg yolks for flavor.

Place the bowl with the egg yolks and vinegar over hot water and whisk until pale and fluffy.

Secure the bowl to the bench with a dishcloth to prevent movement.

Slowly add the clarified butter to the egg yolk mixture a little at a time, whisking continuously.

If the mixture gets too thick or starts to split, add a little hot water to bring it back together.

Season the hollandaise sauce with salt and white pepper to taste.

Equipment Needed

Allergens