Homemade Hollandaise Sauce

🧂 Ingredients

• 4 TBSP white wine vinegar
• 6 whole peppercorns
• 1 bay leaf
• 3 egg yolks
• 454 g (1 pound) butter,

  unsalted
• 1 tsp lemon juice
• salt and pepper

  to taste

Instructions

• 1 Heat a medium saucepan over low heat. Add the butter. Heat until melted, and the
  fat solids begin to separate from the butter (15-20 minutes). Skim off the
  impurities that float to the top and then strain through a cheesecloth to remove
  the fat solids. The butter that is left is known as clarified butter or ghee.
  Return the butter to the saucepan a keep warm over very low heat.
• 2 Meanwhile, heat a small saucepan over medium heat. Add the white wine vinegar,
  peppercorns, and bay leaf and simmer until the liquid has reduced to 1.5
  tablespoons. Remove from the heat and allow to cool. Remove the peppercorns and
  bay leaf.
• 3 Place the egg yolks in a blender. Add the reduced vinegar liquid and the lemon
  juice. Blend for approximately ten seconds to combine the ingredients.
• 4 With the motor running, slowly add the heated clarified butter in a steady
  stream until thick and smooth. Adjust the seasoning with salt and pepper, and
  serve immediately over eggs, fish, or vegetables.

Nutrition Info