Homemade Hollandaise

Step 1/2

• 83⅓ g butter
• ⅓ tbsp vinegar
• 26⅔ ml white wine
• ⅓ bay leaf
• ⅔ tsp black peppercorns
• ⅔ tsp mustard seeds
• ⅛ tbsp sugar
• salt

• liquid measuring cup
• 2 pots

Melt butter in a pot over medium-low heat. In a separate pot over medium heat add vinegar, white wine, bay leaf, peppercorns, mustard seeds, sugar if desired, and season with salt. Transfer melted butter to a liquid measuring cup.

Step 2/2

• 1⅓ egg yolks

• fine sieve
• pot
• whisk
• heatproof bowl

Set a heatproof bowl over a pot of simmering water and place a fine sieve on top. Pour wine and vinegar mixture through sieve then remove sieve. Add egg yolks to the bowl and whisk continuously until doubled in size. Gradually add butter in a slow stream while whisking until Hollandaise is smooth and silky. Remove from heat and whisk once more to ensure a smooth sauce. Enjoy!

Enjoy your meal!