Hollandaise sauce


  • 3 tbsp white wine vinegar
  • 6 peppercorns
  • 1 dried bay leaf
  • 2 eggs, yolks only
  • 125g/4oz butter
  • lemon juice, salt and pepper to taste

1. Put the vinegar in a small pan with the peppercorns and bay leaf. Reduce the vinegar over a high heat until there is only 1 tbsp left. Strain the peppercorns and the bay leaf from this reduction. 2. Put the egg yolks in a food processor with the vinegar reduction. 3. Gently melt the butter s...

View full recipe at SpringPad


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