Your folders
Your folders
Export 5 ingredients for grocery delivery
Step 1
Prepare a water-bath by putting 2-3cm of water into a pot. The pot you choose should be wide enough for a metal bowl to sit on top. This bowl is where you will whisk the eggs. The water should not touch the bottom of the bowl. Bring water to a simmer.
Step 2
In a new pot, bring the vinegar, salt and peppercorns to a simmer and reduce by three quarters in volume (2-3 minutes). Strain into a bowl that will fit over the pot of simmering water.
Step 3
Place the bowl on top of the pot of simmering water. Whisk the egg yolks in to the vinegar reduction until the eggs thicken and have the consistency of cream.
Step 4
Slowly whisk in the warm melted butter (reheat the butter if necessary). The sauce will form an emulsion and should be thick and firmwhen the butter is absorbed.
Step 5
If the sauce gets too hot, it will scramble. You can remove the pot from the heat but keep whisking to cool down.
Step 6
Season and add lemon juice if desired. Hollandaise will set firmly if allowed to get cold, keep it in a warm place until serving — it will keep for about 30 minutes.
Your folders
taste.com.au
4.4
(25)
10 minutes
Your folders
foodnetwork.com
4.6
(234)
10 minutes
Your folders
allrecipes.com
4.1
(163)
15 minutes
Your folders
jamieoliver.com
Your folders
bbc.co.uk
3.4
(13)
30 minutes
Your folders
downshiftology.com
Your folders
cookstr.com
Your folders
jernejkitchen.com
4.5
(4)
Your folders
bbcgoodfood.com
10 minutes
Your folders
madenimitliv.dk
4.6
(32)
Your folders
recipetineats.com
5.0
(17)
3 minutes
Your folders
chefsimon.com
4.3
(37)
Your folders
taste.com.au
3.5
(16)
15 minutes
Your folders
cookidoo.com.au
15 minutes
Your folders
tasteofhome.com
3.4
(5)
25 minutes
Your folders
ricardocuisine.com
4.0
(53)
5 minutes
Your folders
atelierdeschefs.fr
3.7
(6.2k)
Your folders
preppykitchen.com
5.0
(2)
5 minutes
Your folders
allrecipes.com
3.2
(166)
8 minutes