Panda's Inventory

Sauce Hollandaise

Prep Time: 5 minutes
Cooking Time: 3 minutes
Calories per serving:
 
serving
  • 30 ml vinegar
  • 5 black peppercorns
  • 1 bay leaf
  • 1 shallot
  • 100 g butter
  • 1 egg yolk
  • salt
  • Pepper

For a quick “cheat” version, add the egg yolk, salt, pepper and vinegar in a narrow measuring jug, pour over the melted butter and blend with an immerseion blender until emulsified.
  1. Finely dice the shallot and put them in a small saucepan together with the vinegar, peppercorns and bay leaf. Heat to a simmer and reduce to 1/2 teaspoon.
  2. Meanwhile, clarify the butter by slowly heating it in a pan and letting the milk solids and imputities dink to the bottom.
  3. Heat a pot of water to simmering and put a bowl on it. Add the egg yolk, vinegar reduction, salt and pepper to the bowl and whisk for 1 minute or until slightly foamy and white.
  4. Slowly dribble in the butter while constantly whisking.
  5. Remove from the heat and season to taste.

For a quick “cheat” version, add the egg yolk, salt, pepper and vinegar in a narrow measuring jug, pour over the melted butter and blend with an immerseion blender until emulsified.
Prep Time: 5 minutes
Cooking Time: 3 minutes
Calories per serving:
 
serving
  • 30 ml vinegar
  • 5 black peppercorns
  • 1 bay leaf
  • 1 shallot
  • 100 g butter
  • 1 egg yolk
  • salt
  • Pepper

For a quick “cheat” version, add the egg yolk, salt, pepper and vinegar in a narrow measuring jug, pour over the melted butter and blend with an immerseion blender until emulsified.
  1. Finely dice the shallot and put them in a small saucepan together with the vinegar, peppercorns and bay leaf. Heat to a simmer and reduce to 1/2 teaspoon.
  2. Meanwhile, clarify the butter by slowly heating it in a pan and letting the milk solids and imputities dink to the bottom.
  3. Heat a pot of water to simmering and put a bowl on it. Add the egg yolk, vinegar reduction, salt and pepper to the bowl and whisk for 1 minute or until slightly foamy and white.
  4. Slowly dribble in the butter while constantly whisking.
  5. Remove from the heat and season to taste.

For a quick “cheat” version, add the egg yolk, salt, pepper and vinegar in a narrow measuring jug, pour over the melted butter and blend with an immerseion blender until emulsified.