Why pay up to $6 for a small pottle of Hollandaise Sauce when you can create your own for less than 50c..and it’s equally yummy!!
Serves 4-6
You need:
10
grams
Pepper, black, cracked
1
tbsp
Vinegar, white
2
ea
Egg, yolk, #6, hen
200
grams
Butter, unsalted
10
grams
Salt
How to:
1. Place the peppercorns and vinegar in a small sauteuse or stainless steel pan and reduce to 1/3rd.
2. Add 1 tbsp cold water, allow to cool.
3. Mix in the yolks with a whisk.
4. Return to a gentle heat and, whisking continuously, cook to a sabayon (this is the cooking of the yolks to a thickened consistency, like cream, sufficient to show the mark of the whisk).
5. Remove from the heat and cool slightly.
6. Whisk in gradually the melted warm butter until thoroughly combined.
7. Correct the seasoning. If reduction is not used, add a few drops of lemon juice.
8. Pass through a muslin, tammy cloth, or fine conical strainer.
9. The sauce should be kept at only a slightly warm temperature until served.
10. Serve in a slightly warm sauceboat.
Serve over soft poached eggs, crispy bacon on an Abe’s real bagel! Perfect easy brekkie.
