• 2 egg yolks
  • 120gm butter
  • 90ml wine vinegar
  • 6 peppercorns
  • 1/2 Freshzest Bay Leaves
  • blade of mace
  • 1 tablespoon Freshzest Dill, chopped
  • 1 tablespoon Freshzest Chives, chopped
  • 1 tablespoon parsley, chopped
  • squeeze of lemon juice
  • salt and pepper, to taste

Hollandaise Sauce with Herbs.

Serving Size: 4-6

  1. Place the vinegar, peppercorns, bay leaves and mace in a small saucepan and reduce to about 45ml. Strain.
  2. Melt butter.
  3. Lightly whisk the yolks in a stainless steel bowl which you can hold over a flame (this is the commercial approach, but care needs to be taken not to curdle the mixture), or a double boiler can be used instead. Add the vinegar, place over the heat and whisk.
  4. When the yolks begin to thicken, slowly pour in the melted butter, whisking as you go. Don’t add too much butter at a time or the sauce will curdle.
  5. When all the butter has been added, season delicately. Add herbs and lemon juice. Serve over vegetables or eggs.
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