1/2 tsp.     White Peppercorns, crushed

3 fl. oz.     White wine vinegar

2 fl. oz.     Water

6                Yolks, pasteurized

1.5 fl. oz   Lemon Juice

1 pt.          Clarified Butter

TT             S/Wh. Pepper

TT             Cayenne Pepper


1. Set up a double boiler.


2. In a small saucepan combine the vinegar, water and peppercorns and reduce by half. Strain through a fine chinois.


3. Place the yolks in a stainless steel bowl. Combine with the reduction which should measure to 1/2 fluid oz per yolk  and whip over double boiler until nape. DO NOT OVER COOK THE YOLKS ... RESPECT THE YOLKS.


4. Whip in 1 fl. oz. of lemon juice to stop the yolks from cooking.


5. Begin to add the warmed clarified butter to the yolk mixture one drop at a time while whisking to emulsify. Once the emulsification process has begun you may add the butter a little more quickly. Continue to whip until all the butter has been blended.


6. Whip in the remaining lemon juice.


7. Taste, Season, Taste...


8. Strain through a cheesecloth if any impurities or minor lumps are in sauce and hold warmly for up to 1-1/2 hours.



Pro Tip:

 The following method is the classic practice of making a Hollandaise sauce. There is also whats known as the “blender method” which is an easier and quicker method. Being an emulsified sauce it is temperamental so I suggest learning the difficult way first and then the blender method so as to be more complete in your understanding of its nature. Whatever the method employed though a Hollandaise should be rich and creamy with a nape consistency. Smooth, lump free, buttery, pale yellow with a sheen... it is “the elegant sauce”. To be treated like the Bella of ball. It is a spoiled sauce and requires love and attention which is to say, if not given the loving attention she knows she deserves she will spoil.

    A sophisticated man trimmed and well dressed will arrive to a party noticed, perhaps. A sophisticated man trimmed and well dressed with a beautiful woman flowing in a fit gown lingering on his arm will distract a room. The Hollandaise Sauce should be that beautiful woman who needs no extra extravagance to be the center of attention. On her own grace and charm she quiets a room and validates her dish. So be not upset when you are rejected in the beginning, push after her, try again. This sauce will break, curdle and separate but in the end you will have her and your guests.

Interesting History & Trivia:

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