To add a savory depth of flavor to your hollandaise, simmer up a quick reduction of vinegar and spices. To get right down to a classic version, use lemon juice instead.
For paleo hollandaise, use ghee instead of butter. It's dairy-free as the milk solids are removed.
- 2 tbsp white wine reduction or lemon juice
- 2 egg yolks
- 6 ounces butter or ghee (clarified butter), unsalted, melted and keep very warm
- 1-2 tbsp hot water (as hot as the tap will give you)
- few pinches of salt, to your taste
- 1 cup dry white wine or white wine vinegar
- 3 sprigs fresh thyme
- 2 tbsp black peppercorns, whole
- 1 small shallot, minced
Prepare Reduction (or use
- Combine ingredients in a shallow pan and simmer on medium-high heat until liquid is reduced to a quarter cup.
- Strain out aromatics and cool slightly.
To Make Sauce
- Combine 2 tablespoons of reduction (or lemon juice) with 2 egg yolks in heat-proof bowl.
- Melt butter in a separate dish or small pot and keep warm over low heat.
- Make ready off the heat: a second pot lined with a kitchen towel, and a measuring glass with warm water.
- Over medium heat bring an inch of water to simmer in a small sauce pot.
- Whisk eggs with reduction or lemon juice off the heat until foamy.
- Set bowl over pot and whisk constantly until eggs double in volume. Once you can draw lines in the bowl with the whisk, you're ready for the butter.
- Off heat, slowly drizzle in warm butter to egg yolks, whisking constantly. Add warm water as needed to keep hollandaise a smooth, thick, but pourable consistency.
- Return bowl to heat to keep warm, and add lemon juice, salt and pepper. Do not over whisk once sauce is finished, simply stir gently to keep it emulsified (blended).
- Serve immediately over eggs, steaks, asparagus and more!
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