The Ivy's Hollandaise Sauce

26 Mar 2013

Dish up the British hotspot's gorgeous sauce

4 Servings

360g clarified butter (ghee)
20ml tarragon vinegar
½ lemon, juiced
4 large, fresh organic egg yolks
Table salt and ground white pepper, to taste

Take a large, heavy-bottom saucepan and fill with water. Bring to the boil and then reduce to a simmer. In a glass mixing bowl, take the egg yolks, add the tarragon vinegar, then place the bowl over the top of the saucepan of boiling water (bain marie) to heat gently. Whisk the egg yolks until they double in volume, until you have a fluffy egg mix, being careful not to over-cook the yolks to avoid scrambling. Remove the egg yolk mixture from the heat.
Warm the clarified butter to liquid form, and then slowly add into the egg yolk until combined. Season with salt and pepper and add lemon juice to taste. Place the Hollandaise sauce in a container and store at room temperature.

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