Hollandaise sauce
A luxurious and velvety classic made by gently emulsifying egg yolks with melted butter, infused with white wine vinegar, bay leaf, and fresh lemon juice. Its smooth texture and rich, tangy flavour make it the ultimate finishing touch for poached eggs or steamed vegetables. Whisk continuously over gentle heat to achieve the perfect silky consistency.
Ingredients
- White wine vinegar45 ml
- black peppercorns1 ჩაის-კოვზი
- Bay leaf1 ცალი
- Egg yolk2 ცალი
- Lemon juice5 ml
Instructions
4 steps- 1
Put the vinegar in a small pan with the peppercorns and bay leaf. Reduce the vinegar over a high heat until there is only 1 tbsp left. Strain the peppercorns and the bay leaf from this reduction. Allow to cool.
- 2
Whisk together two fresh egg yolks with the white wine vinegar in a large heat-proof bowl. Place the bowl over a saucepan of simmering water (do not to let the bowl touch the water) and whisk until lukewarm.
- 3
Add the melted butter to the egg yolks very, very slowly, beating continuously. Once the mixture has thickened, remove from the heat and season with salt and pepper.
- 4
Season to taste with salt and pepper and a little lemon juice.
Nutrition
1 serving ≈ 70 g
Nutrition values are estimates. - means data is unavailable.
My notes and cooking history
Your notebook is private to your account.
Sign in to keep your cooking notes