Hollandaise Sauce
 
Prep time
Cook time
Total time
 
*NOTE: you will reduce the 2 cups vinegar by half into one cup. YOU WILL NOT USE THE WHOLE CUP. You only need 2 TEASPOONS of the reduced vinegar. Then why make so much? I was thinking the same thing out loud to my husband who made the good point that it's probably hard to just make 4 teaspoons and reduce it down to 2 teaspoons. Good point, Dan. For more tips and to view the original recipe, click here.
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Serves: 6
Ingredients
  • 2 cups white wine vinegar
  • 1 tablespoon peppercorns (I used black)
  • 2 springs fresh tarragon
  • 3 egg yolks
  • 1 cup ghee or clarified butter, melted
  • splash of fresh lemon juice
  • salt and pepper
Instructions
  1. In a small pot boil vinegar, peppercorns, and tarragon until reduced by half, to one cup. Strain vinegar and set aside.
  2. Bring a medium pot of water to a simmer. In a large bowl (that fits to make a double boiler with your pot of water) whisk the egg yolks with 2 TEASPOONS of the reduced vinegar. Beat vigorously forming an airy foam. To avoid over-heating take the bowl on and off the heat while continuously whisking and achieving that airy, golden foam. It should "ribbon" when you lift the whisk.
  3. Slowly drizzle in the butter while continuously whisking, taking breaks from the heat and whisking with the bowl off the double boiler. Keep going (whisking on and off heat) until all the butter is added your sauce is thick as mayonnaise.
  4. Off the heat, whisk in lemon juice, salt and pepper. If the sauce is still too thick you can add a little warm water to thin it.
Recipe by Laughter and Lemonade at https://www.laughterandlemonade.com/hollandaise-sauce/