Ingredients
- Butter Clarified 1 Kg
- Egg Yolks 10 Pieces
- Onion chopped 100 gr
- Bay leave 2 Pieces
- Black Peppercorn 5 Pieces
- White wine Vinegar 100 Mil
- Water 100 Mil
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Hollandaise sauce
Time: 10 minutes prep, 10 minutes cook
Servings: 10
Directions
- ⢠Reduce down to almost nothing the vinegar, bay leaf, peppercorn .onion, water.Strain the reduction
- ⢠Beat the egg over water bath until it thickens, then add the clarified butter slowly.Season to taste.
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Summary
Hollandaise sauce
