Hollandaise Sauce
André Skjødt Andersen
The classic Hollandaise Sauce is known worldwide and, with this easy recipe, you will nail it every time!
- Level
Basic
- Cooking
10m
- Overrall
10m
- Ready
10:46 am
Egg
3
Butter
5.29oz
White Wine Vinegar
1tbsp
Black Pepper
to taste
Salt
to taste
Casserole
Whisk
Activity
What's a good substitute for White Wine Vinegar?
Lemon juice is a great substitute. Use the same amount as the white wine vinegar. Apple cider vinegar or rice vinegar can also work, but might slightly alter the flavor.
R
Sous answers Rajab
What's a good substitute for Butter?
For a dairy-free option, try ghee or a plant-based butter alternative. Olive oil can work but will change the flavor. For a richer taste, duck fat is an interesting choice. Adjust the amount as needed to achieve the right consistency.
R
Sous answers Rajab
when it refers to egg yolk does it mean i should seperate the whites out in this case m
Yes, for this hollandaise sauce recipe you'll need to separate the egg yolks from the whites.
The recipe calls for just the yolks, so you can discard the whites or save them for another use.
b
Sous answers brendan
Hollandaise Sauce
André Skjødt Andersen
Add 5.29oz of butter in a small casserole. Melt over low heat and set aside
Add 3 egg yolks to a pan
Add 1tbsp of white wine vinegar
Add salt and black pepper to taste. Whisk vigorously over low heat until the eggs turn thick without being scrambled or having air bubbles
Slowly add the melted butter while whisking
Whisk until it reaches a thick and airy consistency. The hollandaise sauce is ready
Enjoy! It will be an ace!