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Hollandaise sauce
30 m active | 30 m total
Nutrition facts per serving:
  • Energy in kcal about 495
  • Fat about 52g
  • Carbohydrates about 1g
  • Protein about 4g
This is needed
This is needed for 2 dl
Reduction
  • 1 dl white wine
  • 1 tbsp herbal vinegar
  • 1 shallot, finely chopped
  • 3 parsley stems
  • 4 white peppercorns, crushed
  • 1 bay leaf
Hollandaise sauce
  • 2 fresh egg yolks
  • 100 g butter, cut into pieces, cold
  • 0.25 tsp Worcestershire sauce
  • Tabasco sauce, to taste
  • salt, to taste
Béarnaise sauce
  • 2 tbsp tarragon, finely chopped
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And that's how it's done
And that's how it's done
Reduction
Bring the wine to the boil in a pan along with all the other ingredients up to and including the bay leaf. Turn down the heat, reduce the liquid to approx. 2 tbsp, strain into a thin-sided bowl, leave to cool.
Hollandaise sauce
Add the egg yolks to the reduction and mix well. Suspend the bowl over a gently simmering bain-marie, ensuring that the bowl does not touch the water. Beat the mixture with a whisk until light and fluffy. Reduce the heat, gradually add the butter while stirring, continue to stir until the sauce becomes creamy. Remove the bowl, season.
Béarnaise sauce
Mix the tarragon into the hollandaise sauce.