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Hollandaise Sauce


6 white peppercorns, crushed

12.5ml vinegar/ lemon juice

2 egg yolks

200g butter, softened


Cayenne pepper


1. Combine peppercorns and vinegar in a small saucepan and reduce by half.

2. Place egg yolks in a stainless steel bowl. Strain vinegar reduction and add to egg yolks.

3. Place bowl over double boiler. Beat continuously until mixture thickens.

4. Add softened butter to egg mixture, bit by bit. Beat continuously.

5. Add seasoning. Strain the sauce if necessary and hold for service over warm water (not simmering).


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