Hollandaise Sauce
Hollandaise Sauce
Ingredients
- 3 tbsp (45 ml) water
- 1 tbsp (15 ml) white wine vinegar
- 3 egg yolks
- 3/4 cup (170 g) unsalted butter, melted
Instructions
- In a bowl on top of a saucepan of simmering water, whisk the water with he white wine vinaigre and egg yolks until thick and fluffy.
- Remove the bowl from the double boiler. Off the heat, drizzle in the butter, whisking constantly. Season with salt and pepper. Keep aside at room temperature. Just before serving, reheat on top of the double boiler, over simmering water whisking just for a few seconds.
- Serve the sauce with salmon coulibiac or with fish, vegetables or egg dishes like eggs Benedict.
Hollandaise Sauce