Hollandaise sauce

Name: hollandaise sauce
Cook time: 25 min
Total time: 25 min
Yield: 4
Cuisine: French
Ingredients: 250 g unsalted butter or margarine; 1 tl peppercorns; 3 el White wine vinegar; 2 el tap water; 1 mespoint salt; 4 medium sized egg; 1 lemon

French sauce with eggs, butter, white wine vinegar and pepper.

Ingredients

Directions

Melt the butter on low heat. Turn off the heat when the butter has divided into a clear top layer (fat) and a cloudy bottom layer (proteins).
Carefully pour the clear top layer into a bowl. Stop donating when the proteins come (the proteins are not used).
Meanwhile, bruise the peppercorns with a knife. Put the vinegar, water and salt in a saucepan and bring to the boil.
Turn the heat down and reduce to ⅓ in about 4 minutes. Strain the mixture.
Bring a layer of water to a boil in a pan that fits a bowl.
Split the eggs and beat the egg yolks with the water in a refractory bowl (the protein is not used).
Pour the vinegar mixture into the egg yolks and hang the bowl in the pan. Make sure the bowl does not touch the water.
Beat for about 5 minutes with a whisk until a thick sauce. The sauce is good if it sticks to the whisk like a ribbon.
Remove the bowl from the pan and stir in the clarified butter in a drop, continue to beat.
Squeeze out the lemon.
Season the hollandaise sauce with salt and a tablespoon of lemon juice.
Bon appétit! .