Basic Hollandaise
This delightful recipe combines tangy white wine vinegar, aromatic tarragon, and rich melted butter to create a luscious and velvety Béarnaise sauce. With its airy foam and golden hue, this sauce is the perfect accompaniment to elevate your dishes. Follow these simple steps to whip up this classic sauce that will impress your guests and your taste buds.
— Constant Cookbook
Ingredients
- 500ml white wine vinegar
- 1 tbsp peppercorns
- bunch tarragon
- 3 large free-range egg yolks
- 200ml melted and skimmed unsalted butter (see Secrets for success, below)
- squeeze lemon juice
Instructions
- Boil the vinegar together with peppercorns and tarragon, reduce by half. Strain and reserve (see Secrets for success on storing, below).
- Boil a large pan of water, then reduce to a simmer. Using a large balloon whisk, beat together the yolks and 2 tsp of the reduced wine vinegar in a heatproof bowl that fits snugly over the pan.
- Beat vigorously until the mixture forms a foam, but make sure that it doesn’t get too hot. To prevent the sauce from overheating, take it on and off the heat while you whisk, scraping around the sides with a plastic spatula. The aim is to achieve a golden, airy foam (called a sabayon), which forms ribbons when the whisk is lifted.
- Whisk in a small ladle of the warmed butter, a little at a time, then return the bowl over a gentle heat to cook a little more. Remove from the heat again and whisk in another ladle of butter. Repeat until all the butter is incorporated and you have a texture as thick as mayonnaise. Finally, whisk in lemon juice, salt and pepper to taste plus a little warm water from the pan if the mixture is too thick.
Yield
Makes about 300ml (enough to serve 4-6)
Nutrition
- Calories: 336 calories
- Fat Content: 36 grams fat
- Saturated Fat Content: 22 grams saturated fat
- Protein Content: 2 grams protein
- Sodium Content: 0.02 milligram of sodium
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