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  • sauces

Hollandaise

The best of the 5 mother sauces.

Ingredients

  • 12 egg yolks
  • 500 g clarified butter
  • Splash red wine vinegar
  • Salt

Method

  1. Temper egg yolks with salt and red wine vinegar, whisk until thick.
  2. Slowly stream in butter.
  3. Salt to taste and add a splash of water to make consistency to your liking.

Note

If you break the sauce, temper another couple of egg yolks with a dash of water and slowly stream in the broken sauce.