Name: Marco Pierre White’s Hollandaise sauce
Yield: 6
Ingredients: 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

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.

Ingredients

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

Method

1.Place 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.
Notes