Hollandaise Sauce-How To Make

HOLLANDAISE SAUCE

 500 MILLILITRES

Ingredients

White peppercorns 8

Vinegar 25 ml

Water 25 ml

Butter 500 g

Egg yolks 4

Salt

Cayenne pepper

Method

1. Crush the peppercorns and place them in a nonaluminium

saucepan, add the vinegar and reduce by

three quarters.

2. Remove from the heat and add the water.

3. Add the yolks to the reduction and whisk over a low

heat until the mixture attains the consistency of cream.

4. Gradually whisk in the butter, season and pass through

a muslin cloth.

5. Keep warm for service.

Notes:

1. This sauce should be kept at blood heat or it may

curdle.

2. Stainless steel hand bowl is a suitable utensil for this

sauce.

3. This sauce is served with grilled fish or meat dishes.

Equipment Needed

  •  Pestal and Mortar (to crush Peppercorns)
  •  Non Aluminium Pan
  •  Whisk
  •  Stainless Steel Hand Bowl
  • Sauce Boat (for Service)
  • Muslin Cloth

Video for Hollandaise Sauce

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