When you need this staple French sauce, it's best to turn to those who know best. A good hollandaise sauce is rich, it's creamy, and it's just the ticket when served with simply steamed asparagus.
- 100 ml white wine vinegar
- 10 white peppercorns
- 4 parsley stalks
- 1 golden shallot, finely chopped
- 1 tbsp white wine
- 3 egg yolks
- Juice of ½ lemon
- To taste: cayenne pepper
- 250 gm clarified butter, at room temperature
- 1Place vinegar, peppercorns, parsley stalks and shallot in a pan and reduce by half. Leave for 24 hours to infuse, then add wine and 50ml water and strain. Place egg yolks in a bowl with lemon juice, then add salt and cayenne pepper to taste. Whisk together, then gradually whisk in strained vinegar reduction until an emulsion has formed. Whisk egg mixture in a bowl over a saucepan of boiling water for about 5 minutes. Slowly add clarified butter a little at a time, whisking vigorously between each addition. Whip until a good emulsion has formed and sauce is thick and forms ribbons (5-10 minutes). Set aside and keep warm.
Note This recipe is from Marco Pierre White's Great British Feast (Orion, $55, hbk). In editing this recipe for publication we have made minor changes to bring it into Gourmet Traveller style.