SAUCE HOLLANDAISE

Prep/Cooking Time: 15-30 Minutes

Ingredients

Instructions

Place the butter in a thick bottom pan and leave to melt on the side of the stove
Once completely melted separate the oil from the water, keep the oil and discard the water
Whilst the butter is melting put the wine, vinegar and herbs in a small saucepan
Add to the pan the shallot roughly chopped
Bring to the boil and reduce by 3/4s
Once reduced keep on the side till needed
To make the Hollandaise you will need a water bath of boiling water
Place the 3 egg yolks in a mixing bowl along with the strained vinegar reduction
Place the bowl over the boiling water and whisk constantly until the eggs have trippled in volume and are able to form firm peaks
At this point remove from the heat and begin to add the clarified butter a little at a time
As you add the butter you will see the sabayon thickens
If it looks like the eggs can take no more butter add a little warm water to the bowl
This will loosen the mix and allow more butter to be incorporated
Once all the butter has been added you can stop whisking
Squeeze in the lemon juice and season the Hollandaise to taste
Reserve the hollandaise somewhere warm till needed
If the Hollandaise becomes too hot or too cold it will separate!!!