Homemade Hollandaise

Based on 8 ratings
Julie

Julie

Editor-in-Chief

Difficulty

Easy đź‘Ś
20
min.
Preparation
0
min.
Baking
0
min.
Resting

Ingredients

Servings:-6+
250 g butter
1 tbsp vinegar
80 ml white wine
bay leaf
2 tsp black peppercorns
2 tsp mustard seeds
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
2 g
Fat
38 g
Carb
2 g
  • Step 1/2

    • 250 g butter
    • 1 tbsp vinegar
    • 80 ml white wine
    • 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

    • 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!