Classic Sauce Hollandaise | Creamy & Buttery

Name: Classic Sauce Hollandaise | Creamy & Buttery
Prep time: 5 min
Cook time: 15 min
Total time: 20 min
Yield: 4 servings
Cuisine: Französische Küche
Ingredients: 200 g unsalted butter; 3 egg yolks from free-range eggs; 2 tbsp white wine vinegar; 4 tbsp dry white wine; 1 tbsp lemon juice; Freshly ground black pepper; Fine iodized table salt

20 min

Quick

Gurkerl Küche

Ingredients

Price per portion:€ 3.78

Ingredients

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Unsalted butter 200 g Butter ungesalzen

Free-range eggs M 3 Dotter (Eigelb) von Freilandeiern

White wine vinegar 2 EL Weißweinessig

White wine 4 EL trockener Weißwein

Lemon juice 1 EL Zitronensaft

Ground black pepper Schwarzer Pfeffer aus der Mühle

Fine salt Speisesalz fein jodiert

Preparation method

Melt the butter in a small saucepan over medium heat until hot. Then remove from heat and set aside.

Whisk the egg yolks in a heatproof bowl (stainless steel or glass) with 2 tablespoons of water and a pinch of salt.

In a small saucepan, bring the white wine vinegar with the white wine and a little pepper to a boil. Reduce the liquid to about 2 tablespoons (reduction) and, stirring constantly with a whisk, add it to the egg yolks in the bowl.

Chef's tip

It's best to use a flat whisk for beating. Since Sauce Hollandaise tends to curdle easily when reheated, it should always be prepared fresh and served immediately. If necessary, it can be kept warm briefly in a warm (not boiling!) bain-marie.