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you are here: Top Billing Food Editor Katelyn Williams How To Videos | Basic hollandaise

Basic hollandaise

Basic hollandaise

Basic hollandaise
RECIPE BY KATELYN WILLIAMS 

Brighten up brunch faster than you can say ‘Benedict’ with this chic French sauce. Whether your bravery extends to using your wrist and a whisk or you’re more brazen with a blender, our tips and steps are that stand between you and a spoonful of hazardless hollandaise

(makes 300ml)

Ingredients: 

6T white wine vinegar
1 bay leaf
6 peppercorns
2 egg yolks
250g unsalted butter, melted
white pepper, to taste
lemon juice, to taste


Method: 

1. Simmer the vinegar, bay leaf and peppercorns until reduced to 1½ T then strain.
2. Place the egg yolks in a heatproof bowl and whisk in the vinegar.
3. Set the bowl over a pan of gently simmering water (the bottom of the bowl shouldn’t touch the water) and whisk in the butter a little at a time until all the butter has been added and the sauce is thick (a stick blender or electric hand whisk make this an easier task - see ‘shortcut’). Season with salt, white pepper and lemon juice to taste.

 

TIPS & IDEAS
If the sauce begins to curdle, whisk in an ice block – if all else fails, start with a new egg yolk and add the split hollandaise gradually.
Make sure the water in the saucepan is barely simmering – too hot and it will curdle your sauce.
Thin the sauce with a little warm water.
If not serving immediately, cover the surface of the sauce with cling wrap and place in a warm place or over a bowl of warm water for not more than an hour or two.
Make a béarnaise sauce for steak: add 3T chopped fresh tarragon and 4 finely chopped shallots to the vinegar and simmer until reduced. 

SHORTCUT
Place the egg yolks and vinegar reduction in a blender and blend until combined. Gradually add the hot butter in a steady stream with the motor running until thick and glossy.

 

Video:

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