Hollandaise Sauce

FREE RECIPE PREVIEW

Ingredients — preview

• 1 tablespoon shallots minced
• 6 each black peppercorns whole
• 1 each bay leaf
• 1/2 teaspoon coarse salt
• 2 ounces white wine vinegar

Preparation — preview

1. Combine the shallot, peppercorns, bay leaf, salt and vinegar in a pan and simmer until almost dry or au sec.
2. Add the water (1 1/2 tablespoons) to the vinegar reduction.
3. Strain the acid reduction into a mixing bowl.
4. Add the egg yolks to the vinegar/water reduction and set the bowl over a pot of simmering water. Making sure not to let the simmering water touch the bottom of the bowl. The closer the simmering water is to the bowl the more careful you will need to be so that the eggs don't scramble.