Hollandaise

			No. of Portions	1 Lt
Ingredients	QTY	Unit
Butter	800	Gm
Egg yolks (200 gm)	8	No.
Shallots	60	Gm
Peppercorns	15	Gm
White wine	100	Ml
White vinegar	100	Ml

                                                                                               

Method:

1.	Clarify butter and keep aside.
2.	Peel and crush shallots. Crush peppercorns.
3.	Mix together shallots, peppercorns, wine and vinegar in a pan. Add 100 ml water to it and bring it to a boil. Simmer till ‘au sec’ (almost dry). Strain through a muslin cloth.
4.	Add egg yolks to the reduction and whisk well.
5.	Cook this mixture over a double boiler on an extremely low flame till ‘sabayon’ consistency.
6.	Remove from flame and incorporate clarified butter – a little at a time. Continue till all the butter gets emulsified.
7.	Store in a warm (NOT HOT) area.

Note:

Hold no longer than 1 ½ hours.