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French · Sauce / condiment
Classic Hollandaise Sauce
Hollandaise on a scale of roughly five parts warm clarified butter to one part yolk, seasoned with a peppery cider-vinegar reduction and lemon; the yolks are whipped over steam first so the sauce is light, stable and holds for an hour.
- YieldServes 8 · About 350 ml sauce
- Hands-on25 min
- Total29 min
- Difficulty
Ingredients
- 2 tbspcider vinegar
- 5black peppercorns, cracked
- 4 tspwater
- ½ tspfine salt
- 3large egg yolks (about 55 g)
- 285 gclarified butter, warm
- 2 tsplemon juice, plus more to taste
- 1 pinchcayenne pepperoptional
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