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Monday, June 13, 2016

Restaurant Hollandaise Sauce

How to Make Restaurant Hollandaise Sauce Recipe - preparation 20 minutes cooking time 8 minutes

Serves 6

3 tbsp white wine vinegar
6 black peppercorns
1 mace blade
1 slice onion
1 bay leaf
2 medium (US large) egg yolks
125g/4oz/½ cup unsalted butter, at room temperature, diced
2 tbsp single (light) cream
a dash of lemon juice to taste
salt and ground white pepper

1 Put the vinegar, peppercorns, mace, onion slice and bay leaf in a pan. Bring to the boil and reduce to 1 tbsp liquid. Set aside.

2 Put the egg yolks in a heatproof bowl with 15g/½oz/1 tbsp butter and a pinch of salt. Beat until well combined, then strain in the reduced vinegar.

3 Put the bowl over a pan of barely simmering water and whisk for 3–4 minutes until the mixture is pale and starting to thicken.

4 Beat in the remaining butter, one piece at a time, until the sauce starts to thicken and emulsify. Do not let it overheat or the eggs will scramble and split. Remove the pan from the heat.

5 Whisk in the cream and season to taste. Add a little lemon juice and serve.

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