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🍽️ Hollandaise Sauce Made Simple

286 kcal · 30 min · 4 servings

Ingredients

• shallots 1 pc.
• balsamic vinegar, light 2 tbsp.
• water 2 tbsp.
• pepper, black ground pinch
• butter 200 g
• eggs 2 pc.
• white wine, dry 2 tbsp.
• lemons 1 pc.
• salt pinch
• cayenne pepper pinch

Instructions

1. 1. Halve the shallot and peel it.
2. 2. Dice the shallot into small pieces.
3. 3. Place the vinegar, water, diced shallots, and pepper into a pot.
4. 4. Bring the mixture to a boil.
5. 5. Simmer the liquid until it has reduced to half its volume.
6. 6. Allow the vinegar mixture to cool down.
7. 7. Strain the cooled mixture through a sieve to remove the shallots and pepper.
8. 8. Melt the butter in a saucepan.
9. 9. Let the melted butter cool slightly so it is lukewarm.
10. 10. Separate the eggs by separating the yolks from the whites.
11. 11. Bring about 1 liter of water to a boil in a separate pot.
12. 12. Place a metal bowl over the pot with hot water, ensuring the bowl does not touch the water.
13. 13. Add the egg yolks, the strained vinegar mixture, and the wine into the metal bowl.
14. 14. Whisk the mixture over the hot water bath for about 3 minutes until frothy.
15. 15. Slowly pour the lukewarm butter into the egg yolk mixture while stirring constantly.
16. 16. Continue stirring until the sauce reaches a creamy consistency.
17. 17. Ensure that no egg white from the butter mixes into the sauce.
18. 18. Halve the lemon.
19. 19. Squeeze the juice from the lemon.
20. 20. Season the sauce with salt, the lemon juice, and cayenne pepper.
21. 21. Serve the sauce immediately.
22. 22. Alternatively, you can keep the sauce warm in a thermos.

Nutrition per serving

• kcal: 286
• Protein: 5 g · Fett/Fat: 29 g · Carbs: 3 g