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Hollandaise Sauce

The classic warm French emulsion of egg yolk and butter, sharpened with a peppercorn vinegar reduction and lemon. Made in a bain-marie and served straight away over poached eggs, asparagus or fish.

SidesVegetarianUnder 20g carbsUnder 30 min
20 min5 prep · 15 cookMedium448 kcalper serving
Hollandaise Sauce

Instructions

  1. Melt 50 g of unsalted butter in a small pan over the lowest heat without letting it colour. Skim the white foam from the surface and let it stand a minute so the milky solids settle; pour off the clear yellow butter into a jug and discard the solids. Keep it warm, around blood heat.
  2. In a small pan combine 1 tbsp of white wine vinegar, 1 tbsp of water, 3 lightly crushed black peppercorns and 1 tsp of finely chopped shallot. Bring to a simmer and reduce for 2-3 minutes until about 2 tsp of liquid remains. Strain through a fine sieve into a round-bottomed heatproof bowl and let it cool for a minute.
  3. Set a small pan of water to a bare simmer, no bubbles breaking hard. Whisk 1 egg yolk into the cooled reduction until smooth, then set the bowl over the pan, making sure the base does not touch the water.

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Per serving

448kcal
6gprotein
2gcarbs
46gfat

Computed from the ingredients against a food database, not estimated. The full nutrient table is in the app.

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