Easy Hollandaise Sauce

  • 150ml White Vinegar
  • 3 Egg Yolks
  • 250g Butter

Recipe Info
Rating: 5
Contributor: deth2usall



Melt the butter and allow it to cool to body temperature.

Combine the egg yolks and white vinegar in a stainless steel bowl (round bottomed).
Whisk quickly over a double boiler until the mixture is light, fluffy and can hold its own weight (ribbon stage).
Remove mixture (Sabayon) from the heat.

Whisking continuously, add the butter a little at a time (take care not to add it too fast as the sauce will split) until all the butter is used. Continue to whisk for a minute or two to ensure a good emulsion.
Season to taste.

Goes well on brocolli, fish and pretty much whatever else you can find. ;)

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