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Classic
Ingredients
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1
In a small saucepan, tip in the white wine vinegar, water, onion, mace, bay leaf and peppercorns
Hollandaise Sauce
01:00
2
Simmer gently, uncovered, until the mixture is reduced to 1 tablespoon. Keep an eye on it, as it can boil away quicly.
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05:00
3
Separate the egg yolks from the whites, placing the yolks in their own bowl
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02:00
4
Bring a pan of water to simmer
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03:00
5
Strain the reduced mixture into a bowl
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00:30
6
Add 1 tablespoon of water and whisk in the egg yolks
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02:00
7
Place the bowl of reduced mixture over the pan of barely simmering water and add 10 grams of butter, whisking until it has melted and the mixture has slightly thickened
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02:00
8
Carry on adding lumps of butter, roughly 10g a time, allowing the butter to melt before adding more
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05:00
9
When all the butter is in, carry on whisking and cooking gently for a furth 2 minutes
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02:00
10
Remove the bowl from over the water, taste, and add the lemon juice and seasoning
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02:00