Andy’s Cooking Class: Hollandaise Sauce
Andy Anderson !
It takes bit of practice (you should have seen my first attempt); however, once you master it, you can use it to make other, what are called “smaller” sauces, such as a béarnaise.
So, you ready… let’s get into the kitchen.
16 Tbspclarified butter, unsalted
1/3 cwhite wine vinegar
1/3 cdry white wine
2 Tbspshallots, minced
1 tspblack peppercorns
3 largeegg yolks
4 Tbsplemon juice freshly squeezed
·kosher salt, to taste
·cayenne pepper, to taste
How to Make Andy’s Cooking Class: Hollandaise Sauce
- Remove from heat.