Recipe for a Basic Hollandaise

by | Jul 21, 2021 | Recipes, Sauces | 0 comments

Infused Vinegar:
35 ml Good Quality White Wine Vinegar (*I prefer Serena White Wine Vinegar)
6 Peppercorns, Black
1 Small Bay leaf
1 Piece of Mace

Cook Together over Bain Marie:
2 Egg Yolks, Extra Large
125 ml Melted Butter, Salted
¼ t Salt
¼ t Pepper (I prefer Ground Black Pepper)
Lemon Juice


  1. Infuse the Vinegar and Flavouring Agents and reduce to a third. Strain and set aside.
  2. Whisk the Egg Yolks + one teaspoon of Melted Butter over a Bain Marie (Double Boiler with a little bit of hot water in the bottom pot) and add the Infused Vinegar.
  3. Cook until pale and starting to thicken.
  4. Take off the heat.
  5. While beating constantly, slowly add the Melted Butter little bit by little bit until it is all incorporated and the sauce is thick and smooth.
  6. Season with Salt and Pepper. Taste to see if the sauce is tangy enough, and if not, add a dash of Lemon Juice and beat in immediately.

NB: To ‘reheat’ or ‘rescue’ the sauce, add one Tablespoon of Hot Cream or Hot Water and beat into the sauce. Serve immediately!

For a Bearnaise Sauce, add 2 teaspoons Freshly Chopped Tarragon and 1 Tablespoon of Fond Brown Meat Glaze to the Sauce, Stir Well and serve immediately. To create a fresh “Green Sauce”, add Chopped Herbs and finely Chopped Spinach. Always season well with Salt and taste before serving the sauce to see if it requires more Seasoning!

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