Hollandaise Sauce
For the perfect weekend brunch you need the perfect Hollandaise Sauce.
Makes 1 cup
Ingredients
- 3 egg yolks
- 3 tablespoons DYC White Vinegar
- 3 tablespoons water
- 1 bay leaf
- 1/4 teaspoon crushed white peppercorns
- 1 tablespoon boiling water
- 250 g butter
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1
Place the egg yolks in a food processor bowl and process to combine.
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2
Mix the DYC White Vinegar, water, bay leaf and peppercorns together in a small saucepan.
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3
Boil until reduced to 2 tablespoons.
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4
Strain.
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5
Add the boiling water to the strained vinegar.
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6
Melt the butter until bubbling.
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7
With the motor running, pour the vinegar mixture down the feed tube of the processor then pour the hot melted butter in a very thin stream down the feed tube, leaving the white milky liquid from the butter behind
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8
The mixture will thicken to form a creamy sauce.
