Professional Hollandaise Sauce
Professional hollandaise sauce because this is the method used in a professional kitchen that my son was apprenticed to. I’ve not come across this method before, even though I have tried many different ways of cooking hollandaise. At the time of writing, I have used this method about half a dozen times and it has not failed me yet…not once!
If you want to save time you can forego the vinegar reduction and just add a teaspoon of vinegar and a bit of salt at the beginning with the egg yolk and water.
Ingredients for professional hollandaise
- 250g butter (melted)
- 2 Egg yolks
- A few tblsp cold water
- 2 tbsp white wine vinegar
- 6 pepper corns
- pinch salt
- juice from 1/3 a lemon
- Begin by making a vinegar reduction. Add vinegar, peppercorns and salt to a small non-reactive pan. Simmer for a few minutes until you have about a teaspoon of liquid lleft then remove from the heat and discard the peppercorns.
- Cool the base of the pan in cold water (I just put a little cold water in the sink and sit the pan in it for around 30 seconds.
- Add 2tbsp of cold water and the egg yolks and whisk until the mix becomes foamy.
- Turn the heat onto medium-low and whisk until the mixture becomes quite stiff.
- Remove from heat and add a couple of drops of melted butter, whisking continually.
- Carry on whisking while adding the butter in a very slow stream.
- When all of the butter is incorporated, whisk in the lemon juice and serve.
- you can re-heat this sauce, just do it slowly and don’t let it get too hot or it will break.