Hollandaise Sauce

Sauce

Ingredients

Method

1. Reduce vinegar, onion and peppercorns over heat by half.
2. Add 6 egg yolks; beat over heat until fluffy.
3. Add 12 oz clarified butter.
4. Add the juice of a lemon, a pinch of salt and a shot of Tabasco.
5. Strain through cloth.

Notes

• One of the 5 mother sauces. Béarnaise (page 15) uses the same reduction.

Hollandaise Sauce
1-2 oz vinegar
little onion
peppercorns (12-15?)
reduce over heat to half.
add six egg yolks
Beat till fluffy (over heat)
add 12oz clarified butter.
add Juice of a lemon.
pinch a salt.
(shot a tabasco)
strain through cloth.