Hollandaise Sauce

500 MILLILITRES

Ingredients

White peppercorns                                                     8

Vinegar                                                                     25 ml

Water                                                                       25 ml

Butter                                                                     500 g

Egg yolks                                                                    4

Salt

Cayenne pepper

Method

  1. Crush the peppercorns and place them in a non-aluminium saucepan, add the vinegar and reduce by three quarters.
  2. Remove from the heat and add the water.
  3. Add the yolks to the reduction and whisk over a low heat until the mixture attains the consistency of cream.
  4. Gradually whisk in the butter, season and pass through a muslin cloth.
  5. Keep warm for service.

Notes:

  1. This sauce should be kept at blood heat or it may curdle.
  2. Stainless steel hand bowl is a suitable utensil for this sauce.
  3. This sauce is served with grilled fish or meat dishes.

 

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