Reviews (1) Add Rating & Review 3 Ratings 5 star values: 1 4 star values: 2 3 star values: 0 2 star values: 0 1 star values: 0 Martha Stewart Member Rating: 5 stars 07/15/2012 this is so good. a little labor intensive but it's not difficult and makes everything taste great (i don't even like eggs). i didn't have white peppercorns (just ground white pepper) so i didn't end up straining the sauce and that didn't seem to matter much. used it to top off some poached eggs over swiss cheese on english muffins. yum.
Back to Michel Roux’s Hollandaise Sauce All Reviews for Michel Roux’s Hollandaise Sauce - of Reviews Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest
Gallery Read the full recipe after the video. Recipe Summary Servings: 6 6034_102810_holl_eggs.jpg
Ingredients Ingredient Checklist 17 tablespoons (2 sticks plus 1 tablespoon) unsalted butter 1 tablespoon white-wine vinegar 1 teaspoon white peppercorns, crushed 4 large egg yolks Coarse salt Juice of 1/2 lemon
Gallery Read the full recipe after the video.
Recipe Summary Servings: 6 6034_102810_holl_eggs.jpg
Gallery
Read the full recipe after the video.
Read the full recipe after the video.
Recipe Summary Servings: 6
Recipe Summary
Servings: 6
Servings: 6
6
6034_102810_holl_eggs.jpg
6034_102810_holl_eggs.jpg
Ingredients
Ingredients
- 17 tablespoons (2 sticks plus 1 tablespoon) unsalted butter 1 tablespoon white-wine vinegar 1 teaspoon white peppercorns, crushed 4 large egg yolks Coarse salt Juice of 1/2 lemon
Directions
Melt butter in a small saucepan over medium heat; slowly bring to a boil, skimming froth from surface. Carefully pour melted butter into a small bowl, holding back the milky sediment in the bottom of the pan. The clarified butter should be the color of light olive oil; let cool to room temperature.
In a medium heavy-bottomed saucepan, mix vinegar with 1/4 cup cold water and crushed peppercorns. Place over medium-high heat until liquid is reduced by one third; remove from heat and let cool completely. Add egg yolks to cooled reduction and whisk to combine.
Place saucepan on a heat diffuser over very low heat; whisk, making sure the whisk comes in contact with the bottom of the pan. Gradually increase heat, whisking so the sauce emulsifies progressively and becomes smooth and creamy, 8 to 10 minutes; do not let the temperature of the sauce rise above 150 degrees.
Remove saucepan from heat and whisk in clarified butter in a slow, steady stream; season with salt. Stir in lemon. Line a chinois or fine-mesh strainer with cheesecloth; strain mixture and discard solids. Use sauce immediately.
Reviews (1)
Add Rating & Review 3 Ratings 5 star values: 1 4 star values: 2 3 star values: 0 2 star values: 0 1 star values: 0
Martha Stewart Member Rating: 5 stars 07/15/2012 this is so good. a little labor intensive but it's not difficult and makes everything taste great (i don't even like eggs). i didn't have white peppercorns (just ground white pepper) so i didn't end up straining the sauce and that didn't seem to matter much. used it to top off some poached eggs over swiss cheese on english muffins. yum.
Reviews (1)
Add Rating & Review 3 Ratings 5 star values: 1 4 star values: 2 3 star values: 0 2 star values: 0 1 star values: 0
Add Rating & Review
3 Ratings 5 star values: 1 4 star values: 2 3 star values: 0 2 star values: 0 1 star values: 0
3 Ratings 5 star values: 1 4 star values: 2 3 star values: 0 2 star values: 0 1 star values: 0
3 Ratings 5 star values: 1 4 star values: 2 3 star values: 0 2 star values: 0 1 star values: 0
5 star values: 1 4 star values: 2 3 star values: 0 2 star values: 0 1 star values: 0
Martha Stewart Member Rating: 5 stars 07/15/2012 this is so good. a little labor intensive but it's not difficult and makes everything taste great (i don't even like eggs). i didn't have white peppercorns (just ground white pepper) so i didn't end up straining the sauce and that didn't seem to matter much. used it to top off some poached eggs over swiss cheese on english muffins. yum.Martha Stewart Member
Rating: 5 stars 07/15/2012
this is so good. a little labor intensive but it’s not difficult and makes everything taste great (i don’t even like eggs). i didn’t have white peppercorns (just ground white pepper) so i didn’t end up straining the sauce and that didn’t seem to matter much. used it to top off some poached eggs over swiss cheese on english muffins. yum.
Rating: 5 stars
All Reviews for Michel Roux’s Hollandaise Sauce
- of Reviews Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest
All Reviews for Michel Roux’s Hollandaise Sauce
of Reviews
Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest
Reviews: Most Helpful
Most Helpful Most Positive Least Positive Newest
