Prep Time: 2 minutes ~ Cook Time: 5 minutes
Total Time: 7 minutes
Classic Hollandaise Sauce is one of the 5 Mother Sauces.
Once your learn the base, you can make dozens of other sauces just by adding a few different flavors or ingredients. As with anything you cook, starting with the freshest, most locally sourced ingredients will always deliver the best finished products.
Hollandaise Sauce is excellent on meat or fish, asparagus, boiled potatoes, eggs, or even your morning cereal! J/K
- 2 tbl vinegar
- 5 peppercorns
- 4 tsp water
- 1/2 tsp salt
- 3 large egg yolks
- 10 oz warm clarified butter
- 2-4 drops YL Lemon Essential Oil
- 2-4 drops YL Black Pepper Essential Oil
- cayenne pepper to taste (small pinch, very powerful)
Combine the vinegar and peppercorns in a sauce pan and reduce by half.
Strain into a metal, or glass bowl.
Add water, salt, lemon essential oil and egg yolks.
Place the bowl on top of a pan of water, ensuring that the bottom of the bowl doesn't touch the water.
You have just made a double boiler, congrats!
Bring the water up to a simmer, whisk the mixture constantly until the yolks have doubled or tripled in volume.
Remove from the heat, and slowly whisk in melted butter. If sauce looks as if it is going to break, add in 1 tsp of cold water.
Taste and adjust seasoning with salt and/or more lemon juice.
Add cayenne pepper and Black Pepper E.O.
Serve immediately or store in a thermos away from direct heat.
Hollandaise Sauce is excellent on meat or fish, asparagus, boiled potatoes, and eggs!