Hollandaise sauce

Hollandaise sauce

By
From
French Lessons
Makes
200 ml
Prep
5 mins
Cooking time
10 mins
Photographer
Steve Brown

Ingredients

Quantity Ingredient
3 tablespoons White wine vinegar reduction
2 egg yolks
150ml clarified butter
salt
few drops lemon juice
pepper

Method

  1. Put the vinegar reduction in a stainless-steel bowl and set it over a pan of simmering water; the base of the bowl should not come into contact with the water. Add the egg yolks and whisk together until the mixture is thick, pale and creamy. Slowly trickle in the clarified butter, whisking continuously, until the sauce is thick and shiny. Remove from the heat, season and add the lemon juice. Serve straight away, or keep it in a warm place until ready to serve. It will keep for 1–2 hours.

Béarnaise sauce

  • Make in the same way as a hollandaise sauce and add a generous tablespoon of chopped tarragon at the end. Serve with grilled steak and French fries.

Choron sauce

  • Make in the same way as a hollandaise sauce and add a generous tablespoon of tomato purée at the end. Serve with grilled steak or fish or poached eggs.

Paloise sauce

  • Make in the same way as a hollandaise sauce and add a generous tablespoon of chopped mint at the end. Serve with grilled lamb or boiled potatoes.

Chive sabayon

  • Make in the same way as hollandaise sauce but add 50 ml of white wine at the beginning as you start to whisk – this will give you a much lighter sauce, closer to a sabayon. At the end add 2 tablespoons chopped chives. Serve with poached lobster, salmon or trout – or even with poached or coddled eggs.

Lemon sabayon

  • Make in the same way as chive sabayon, but omit chives and add a few drops of fresh lemon juice and ½ tablespoon grated lemon zest.
Tags:
French
France
European
Justin
North
chef
restaurant
basics
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