Hollandaise Sauce #2
- 3 tbs white vinegar
- 6 peppercorns
- 1 bay leaf
- 1 dash mace
- 1 stick of unsalted sweet butter at room temperature
- 2 egg yolks, room temperature
- dash of kosher salt
Hollandaise is traditionally served with asparagus or drizzled over Eggs Benedict, however it is and excellent accompaniment to many vegetables and meat dishes. Be creative and experiment.Note that Hollandaise curdles easily. If this begins to happen just add and an ice cube and whisk well. The sauce should re-form.
- Place vinegar, peppercorns, bay leaf, and mace in a sauce pan and boil rapidly until reduced to only 2 tsp.
- Soften the butter until it is creamy.
- In a small heat proof bowl, whisk the egg yolks with a pinch of salt and the flavored vinegar until thoroughly combined.
- Set the bowl over an ban of gently simmering water on low heat and whisk until the mixture is think enough to leave a trail when the whisk is lifted. about 3 minutes.
- Gradually add the butter, a little at a time, whisking constantly.After all the butter is added, taste and re-season with salt if necessary.
- The sauce should have a smooth pouring consistency. If too thick, add a little water of vinegar.
- Serve warm.