Page 14 - Veggiefood Presentation
P. 14
Hollandaise Sauce
Ingredients Method
2 tablespoons white wine vinegar In a small saucepan mix together the white
1 tablespoon water wine vinegar, water, and peppercorns. Boil for 5
minutes until the liquid has reduced. Strain and
4 peppercorns cool.
2 egg yolks Set up a bain marie or double boiler with the
115g butter softened water simmering. In the top bowl add the egg
Salt yolks and vinegar mixture. Whisk until foamy.
Pepper Add the butter, one spoonful at a time. Whisk
until each spoonful is incorporated before
adding the next. Whisk constantly.
Add salt and pepper to taste.
