Hollandaise Sauce

Hollandaise Sauce Ingredients

2 fresh whole eggs
½ litre clarified butter
1 tsp of English mustard
1tbsp of milk
pinch of salt and white pepper

Reduction

half of lemon juiced
1 bay leaf
pinch of thyme
4-5 parsley stems
60 grams of shallots
black pepper corns

To make reduction:

1. Put shallow pan on stove, add 1 cup of water.
2. Put the lemon juice, fine chopped shallots, herbs and spice in the water, bring to boil and simmer to reduce to ½ .
3. When reduced put it to one side and cool.

Hollandaise sauce

1. Put 2 egg yolks into stainless steel pan.
2. Add cold reduction and mustard to the eggs.
3. Whisk eggs, mustard and reduction together.
4. Put a large pan half filled with water and heat.
5. Put egg mix pan into hot water.
6. Whisk until egg mix doubles in volume.
7. Bring to side and slowly add cool clarified butter while whisking.
8. Whisk until all the clarified butter is used, taste and season.
9. Keep hollandaise at room temperature until use (You can keep it for 1 day).
10. If the sauce splits during the whisking at any time, put an egg yolk into a clean pan and add a new reduction, cook into double volume. Pour split hollandaise into new egg mix. If hollandaise is too thick, add a little vinegar.