Daniel Vézina’s Hollandaise Sauce
Daniel Vézina’s Hollandaise Sauce
Ingredients
- 3 egg yolks
- 3 tablespoons (45 ml) white wine
- 1 tablespoon (15 ml) water
- 1/2 cup (125 g) clarified butter
- Salt
- Espelette pepper
- Juice of one lemon
Instructions
- In a bowl, whisk the egg yolks with the white wine and water until frothy.
- Place the bowl over a saucepan of simmering water and cook like a sabayon.
- Remove from the heat and add the butter, a little piece at a time.
- Season with salt and Espelette pepper and add the lemon juice.
Daniel Vézina’s Hollandaise Sauce