French Food Friday - Hollandaise sauce



photo and recipe from here
 
 
Bonjour mes belles,
 
 
It is asparagus season here in France and we are making the most of it.
 
We normally eat the tips with vinaigrette and use the rest to make an omelette. This week I will be making a hollandaise sauce which is very yummy and a change from vinaigrette.
 

 Hollandaise sauce 

Ingredients

  • 3 tbsp white wine vinegar
  • 6 peppercorns
  • 1 dried bay leaf
  • 2 eggs, yolks only
  • 125g/4oz butter
  • lemon juice, salt and pepper to taste

Preparation method

  1. Put the vinegar in a small pan with the peppercorns and bay leaf. Reduce the vinegar over a high heat until there is only 1 tbsp left. Strain the peppercorns and the bay leaf from this reduction.
  2. Put the egg yolks in a food processor with the vinegar reduction.
  3. Gently melt the butter so that the butter solids fall to the bottom of the saucepan.
  4. Turn the food processor on and slowly pour the butter on to the egg yolks with the motor still running. The sauce will start to thicken. When only the butter solids are left, stop.
  5. If the sauce is too thick, add a little hot water.
  6. Season to taste with salt and pepper and a little lemon juice.
 
très bon fin de semaine à tous♥

 Leeann x

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