Hollandaise Sauce



¼ cup White wine
2 Tbsp White Vinegar
1 Tbsp Shallots, minced
6 ea Parsley stems
1 ea Bay leaf
5 ea whole peppercorn

Boil in sauté pan until reduced by half. Reserve. Use warm.


3 ea Egg yolks
2-3 Tbsp Reduction (from above recipe)
9 oz Clarified butter (warm)
2 dash Tabasco
2 tsp Lemon juice, fresh
Salt & white pepper


Put egg yolks in clean stainless steel bowl with warm to hot, strained reduction to warm up egg yolks with whisk. Began to stir slowly in a circular motion over double boiler. Continue to heat and stir until eggs become pale yellow instead of dark yellow and the consistency is like a thick smooth pudding. If you start to see lumps, you are over cooking the egg yolks. Stir away from heat for a few seconds to let the mixture cool. It is better to go very slowly with this recipe than to rush and curdle your eggs.

When mixture is ribbony, shiny, thick but smooth, remove from heat and begin to drizzle warm clarified butter into the mixture while stirring in the same circular motion. As the eggs become to absorb the butter, you may start to increase the amount of butter added at one time. If it becomes too thick (it will break if it gets too thick), you may thin it with a little warm water. After all butter is added, season with lemon juice, tabasco, salt and
pepper. Cover with plastic wrap and hold near or above warm area to keep warm. You can not refrigerate and reuse this sauce. You must keep it at the same temperature as when you first made the sauce. It will hold for about two hours if you keep the temperature correct and consistent.

Do not be discouraged if it doesn't work out on the first 2 or 3 times. This technical sauce is one of the first and hardest things that a chef has to master and many still mess it up even after their training.