a taste of France

Sauce Hollandaise a French recipe



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Ingredients


Sauce Hollandaise

250g / 8ozs of butter cut into small pieces

2 tablespoons of white wine vinegar

4 tablespoons of water

1/4 teaspoon freshly ground pepper

3 egg yolks

1 to 2 tablespoons of lemon juice

salt



Melt the butter in a pan and remove the white foam from the topand strain the yellow liquid into a bowl.

Put the vinegar in a panwith two tablespoons of water and the pepper.

Boil rapidly until theliquid has reduced to 1 teaspoon. Remove from the heat and stand in a roasting tin half filled with water [ a bain marie].

Stir 1 tablespoon ofwater into the reduced liquid.

Then add the egg yolks one at a time, whisking vigorously after each addition.

Whisk in the butter a little at a time then whisk in the remaining water.

The consistency of the sauce should be like thick cream. Pass the sauce through a sieve and then whisk in the lemon juice and salt to taste.

Serve with cooked fish dishes and vegetables especially aspargus

Variation

To make a sauce mousseline fold 2 tablespoons of lightly whipped cream into the Hollandaise sauce just before serving




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