Hollandaise sauce


  • 40ml white wine vinegar
  • 40ml water
  • 1 small shallot, chopped
  •  A few sprigs tarragon
  • 1 bay leaf
  • 5 peppercorns
  • 3 small egg yolks
  • 150 g melted ghee
  • Salt and freshly ground white pepper
  1. Place the vinegar, water, shallot, herbs and peppercorns in a saucepan and reduce the liquid by boiling for a few minutes until there is no more than a dessertspoonful.
  2. Strain through a sieve and leave to cool.
  3. Put the egg yolks into a small bowl (or double boiler if you have one) with half of the vinegar reduction and whisk over a pan of gently simmering water until the mixture begins to thicken and become frothy.
  4. Slowly trickle in the butter, whisking continuously – an electric hand whisk will help. If the butter is added too quickly the sauce will separate.
  5. When you have added two-thirds of the butter, taste the sauce and add a little more, or all, of the remaining vinegar reduction.
  6. Then add the rest of the butter.
  7. The sauce should not be too vinegary, but the vinegar should just cut the oiliness of the butter.
  8. Season with salt and pepper, cover with foil and leave in a warm, not hot, place until needed.


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