Hollandaise sauce recipe

Directions

1. Cook 100g butter in a small saucepan for a few minutes until the egg white separates from the top of the butter and a nutty flavour develops. Be careful not to let the butter get too dark, keep it lighter rather than darker. 

2. Chop the shallot and make a wine stock by simmering and reducing the shallot with the white wine, stock, black peppercorns, allspice seeds, coriander seeds and bay leaf. (about 10min)

3. Strain the wine stock and remove the solids.

4. Add the wine stock to the beaten egg yolks and stir well.

5. Place the bowl over a pan of gently simmering water (bain-marie) on the heat and whisk the egg yolk mixture continuously and quickly (! continuously and quickly!) until it thickens and has a sabayon-like consistency.

6. Add the cold butter pieces and brown butter to the thickened egg yolk mixture and stir continuously until the butter is melted and the sauce is thick.

7. finally, add a squeeze of fresh lemon juice to bind the sauce

8. Season the hollandaise sauce with salt and pepper to taste.