12 minutes
Hollandaise Sauce Recipe with St. Ewe Eggs
Serves: 2 PeopleRich, silky, and a brunch classic, hollandaise sauce can be intimidating to master. With Paul Ainsworth’s step-by-step method, whisking up perfection is simple.
Instructions
- - Step 1Melt butter gently over a medium to clarify.
- - Step 2In another pan, bring the shallot, thyme, tarragon, white wine vinegar, and wine to a boil, to cook off the alcohol. Then set aside.
- - Step 3Simmer 2cm water in a pan. Place a heatproof bowl over (bain marie).
- - Step 4Separate your Rich Yolk eggs and place in bain marie. Then whisk the 2 egg yolks with 20ml of the wine reduction until thickened.
- - Step 5Off the heat, slowly whisk in warm clarified butter until smooth and thick.
- - Step 6Season with salt and pepper, then serve.
Ingredients
- 2 Rich Yolk Egg
- 250 grams Salted Butter
- 1 Shallot Finely Chopped
- 1 bunch Thyme
- 1 bunch Tarragon
- 100 grams White Wine Vinegar
- 100 grams White Wine
- 1 pinch Salt
- 1 pinch Black Pepper
