Sauces

Hollandaise Sauce

Name: Hollandaise Sauce
Cuisine: Portuguese
Ingredients: 3 egg yolks; 150g unsalted butter; 2 tbsp vinegar; 1 tbsp water; Fine salt; Pepper; Lemon

Submitted by Nucha Translated version

Preparation

1.Reduce the vinegar with 1 tablespoon of water, salt, and ground pepper over low heat until only one tablespoon of liquid remains.
2.Add the beaten egg yolks, diluted with 2 tablespoons of water. Whisk and place over a bain-marie (double boiler) without letting the water boil vigorously, continuing to whisk and gradually adding the butter in small pieces, whisking constantly until the sauce becomes light. If it thickens too much, add a tablespoon of hot water before finishing the whisking. Season with a squeeze of lemon, remove, and keep in the bain-marie water until serving.