Hi I'm a new user to the group, having just used the Hairy biker recipe for hollandaise sauce as a treat for Sunday brunch eggs Benedict.
This are the ingredients:
- 225g/8oz butter, cut into pieces
- 4 tbsp white wine vinegar
- 1 small shallot or ½ banana shallot, peeled and very finely chopped
- 10 black peppercorns
- 1 bay leaf
- 3 free-range egg yolks
- a pinch of sea salt flakes
- a pinch of caster sugar
And this is the preparation method:
For the hollandaise sauce, melt the butter slowly in a medium pan over a low heat, stirring occasionally. Remove from the heat and pour the butter into a jug. Add enough water into a medium saucepan to come a third of the way up the sides. Bring to the boil, then reduce the heat to a simmer. Put the vinegar, shallot, peppercorns and bay leaf in a small saucepan over a high heat and bring to the boil. Cook for 1-2 minutes, or until reduced to two tablespoons of liquid. Remove from the heat. Put the egg yolks in a heatproof bowl and place over the pan of simmering water. Whisk the egg yolks with the salt and sugar until pale. Pour the vinegar mixture through a fine sieve onto the yolks and continue whisking until well combined. Slowly add the butter in a steady stream whisking constantly until the sauce is smooth, thick and shiny.
It split terribly and would not be rescued by adding it to a new egg yolk whisked in a clean bowl over a pan of simmering water. I had to use goats milk butter as I have a cows milk allergy. Would this make a difference? 225g of butter seems an awful lot? The taste was fine.