Hollandaise sauce (Salsa hollandaise)
⏱️ 30 min🍳 10 min⏱️ 30 min📊 Easy🍽️ 2Volume 2 · Sunday Sauce
A luxurious, lemony hollandaise — the classic emulsion for eggs Benedict, asparagus, and grilled fish.
| Amount | Ingredient |
|---|---|
| 3 parsley stems | |
| 1 shallot | |
| 2 tbsp tarragon | |
| 1 bay leaf | |
| salt, to taste | |
| Tabasco, to taste | |
| 4 white peppercorns | |
| 1/4 tsp Worcestershire sauce | |
| 1 tbsp herbed vinegar | |
| 3.5 oz (100 g) butter | |
| 2 fresh egg yolks | |
| 100 ml white wine |
Preparation
- Place the wine, shallot, parsley stems, tarragon and bay leaf in a small saucepan and bring to a boil. Reduce until about 2 tablespoons remain, then strain and cool.
- Whisk the egg yolks into the cooled reduction. Set the bowl over a bain-marie and whisk constantly until the mixture thickens.
- Off the heat, add the butter a little at a time while whisking to form a smooth emulsion. Season with salt, Tabasco and Worcestershire sauce to taste.
- Stir in the tarragon and serve immediately with eggs Benedict, asparagus or grilled fish.
Nutrition
- calories : 495 kcal
- fat : 52 g
- carbohydrate : 1 g
- protein : 4 g
- servingSize : 200 ml
Recipe from "The Italian Kitchen" by Vita Milanese — Volume 2: Sunday Sauce
Recipe from The Italian Kitchen by Vita Milanese — Volume 2 · Sunday Sauce. Discover all volumes on the ebook page.