Hollandaise Sauce

Submitted by: Dominic Alberth on 09/08/2008

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Ingredients

2 tablespoons water
2 tablespoons white vinegar
¼ teaspoon cracked black pepper
2 egg yolks
200g unsalted butter, melted

Directions

1. Combine water, vinegar and pepper in a small saucepan. Bring to boil. Reduce heat. Simmer, uncovered, until liquid is reduced to 1 tablespoon. Strain over a small jug. Allow to cool.

2. Combine egg yolks and vinegar mixture in a large heatproof bowl. Place over a saucepan of simmering water (do not allow water to touch base of bowl). Whisk mixture until thickened.

3. Remove bowl from heat. Gradually add melted butter in a thin, steady stream, whisking until mixture has thickened.

Tip: if sauce is too thick, add 1-2 tablespoons hot water to achieve a pouring consistency.

Servings

Makes 1 cup

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