Homemade Hollandaise

Name: Homemade Hollandaise
Prep time: 1200 s
Total time: 1200 s
Yield: 6 Servings
Cuisine: french
Ingredients: 250 g butter; 1 tbsp vinegar; 80 ml white wine; 1 bay leaf; 2 tsp black peppercorns; 2 tsp mustard seeds; 4 egg yolks; ½ tbsp sugar (optional); salt

Based on 6 ratings

Difficulty

Easy 👌

min.

Preparation

min.

Baking

min.

Resting

Ingredients

Servings:-6+

250 g	butter
1 tbsp	vinegar
80 ml	white wine
1	bay leaf
2 tsp	black peppercorns
2 tsp	mustard seeds
4	egg yolks
½ tbsp	sugar (optional)
	salt

Metric

Imperial

Utensils

liquid measuring cup
2 pots
fine sieve
pot
whisk
heatproof bowl

Nutrition per serving

Cal
373

Protein
2g

Fat
38g

Carb
2g

Step 1/2

250 g butter
1 tbsp vinegar
80 ml white wine
1 bay leaf
2 tsp black peppercorns
2 tsp mustard seeds
½ 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

4 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!