Storm the Cassoulet

Classic Hollandaise Sauce

on March 2, 2012


3 large egg yolks
2 Tbsp. water
3 Tbsp. white wine vinegar
3 Tbsp. dry white wine
1 medium shallot, finely diced
1 bay leaf
1 tsp. cracked black peppercorns
1 c. clarified butter, about 2 cups whole butter
salt & cayenne pepper to taste
1 tsp. freshly squeezed lemon juice (or to taste)


Preheat a Calphalon 8″ Omelette pan over medium heat. Add shallots, bay leaf, peppercorns, white wine, and vinegar and reduce by half. Remove from heat and add water, strain and set aside. In a double boiler, whisk egg yolks and white wine mixture together. Fill a 2 1/2 quart sauce pan with 1/3 water and heat to just simmering. Place double boiler insert over simmering water and whisk constantly until mixture becomes thickened and frothy about 2 minutes. Remove from heat and continue to whisk. Add clarified butter in a steady stream, whisking until butter is fully incorporated. Season with the salt, cayenne and lemon juice.

Recipe may be doubled.


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