Hollandaise sauce

Total time: 30m
Preparation Time: 30m

For 2 dl

Nutritional Information

Contains 495 Kcal, 4g Protein, 1g Carbohydrates, 52g Fat


  • Reduction
  • 1 dl white wine
  • 1 tbsp herbal vinegar
  • 1 shallot, finely chopped
  • 3 parsley stems
  • 4 white peppercorns, crushed
  • 1 bay leaf
  • Hollandaise sauce
  • 2 fresh egg yolks
  • 100 g butter, cut into pieces, cold
  • 0.25 tsp Worcestershire sauce
  • Tabasco sauce, to taste
  • salt, to taste
  • Béarnaise sauce
  • 2 tbsp tarragon, finely chopped

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  • Reduction

    Bring the wine to the boil in a pan along with all the other ingredients up to and including the bay leaf. Turn down the heat, reduce the liquid to approx. 2 tbsp, strain into a thin-sided bowl, leave to cool.
  • Hollandaise sauce

    Add the egg yolks to the reduction and mix well. Suspend the bowl over a gently simmering bain-marie, ensuring that the bowl does not touch the water. Beat the mixture with a whisk until light and fluffy. Reduce the heat, gradually add the butter while stirring, continue to stir until the sauce becomes creamy. Remove the bowl, season.
  • Béarnaise sauce

    Mix the tarragon into the hollandaise sauce.
  • That fits:

    Asparagus, roast beef, fish

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