Rating: 4.33 stars
3 Ratings
  • 5 star values: 1
  • 4 star values: 2
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0

This basic hollandaise from chef Michel Roux's "Sauces" cookbook is a rich and creamy topping for classic breakfast dishes like eggs Benedict.Also Try:Hollandaise with Mustard and Horseradish, Maltaise Sauce

The Martha Stewart Show, October 2010, The Martha Stewart Show, Episode 6015

Gallery

Read the full recipe after the video.

Recipe Summary test

Servings:
6
Advertisement

Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Melt butter in a small saucepan over medium heat; slowly bring to a boil, skimming froth from surface. Carefully pour melted butter into a small bowl, holding back the milky sediment in the bottom of the pan. The clarified butter should be the color of light olive oil; let cool to room temperature.

    Advertisement
  • In a medium heavy-bottomed saucepan, mix vinegar with 1/4 cup cold water and crushed peppercorns. Place over medium-high heat until liquid is reduced by one third; remove from heat and let cool completely. Add egg yolks to cooled reduction and whisk to combine.

  • Place saucepan on a heat diffuser over very low heat; whisk, making sure the whisk comes in contact with the bottom of the pan. Gradually increase heat, whisking so the sauce emulsifies progressively and becomes smooth and creamy, 8 to 10 minutes; do not let the temperature of the sauce rise above 150 degrees.

  • Remove saucepan from heat and whisk in clarified butter in a slow, steady stream; season with salt. Stir in lemon. Line a chinois or fine-mesh strainer with cheesecloth; strain mixture and discard solids. Use sauce immediately.

Advertisement

Reviews (1)

3 Ratings
  • 5 star values: 1
  • 4 star values: 2
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0
Rating: 5 stars
07/15/2012
this is so good. a little labor intensive but it's not difficult and makes everything taste great (i don't even like eggs). i didn't have white peppercorns (just ground white pepper) so i didn't end up straining the sauce and that didn't seem to matter much. used it to top off some poached eggs over swiss cheese on english muffins. yum.