Hollandaise Sauce Recipe With Vinegar

Now add the warmed vinegar or lemon juice.

Hollandaise sauce recipe with vinegar. 2 teaspoons white vinegar. Serve over hot cooked asparagus or over poached eggs. Use for eggs benedict and steamed asparagus and it s also particularly spectacular with crustaceans such as lobster crab prawns shrimp and scallops.

Whisk together two fresh egg yolks with the white wine vinegar in a large heat proof bowl. Your hollandaise sauce separated now what. Place the bowl over a saucepan of simmering water do not to let the bowl touch the water and whisk until.

Whisk for a few minutes then put the bowl over a pan of barely simmering water and whisk continuously until pale and thick about 3 5 mins. The result should be a lovely smooth thick sauce. Fresh chopped parsley for garnish.

Add the salt and cayenne and beat the sauce until it is thick. Using a balloon whisk start to beat your eggs then whisk in your white wine vinegar. This recipe uses a really easy blender stick method that takes 90 seconds flat with exactly the same quality.

Keep whisking and then start adding the melted butter by slowly drizzling it in whisking all the time till all the butter has been incorporated. Cook over low heat stirring constantly until heated through about 5 minutes. Hollandaise sauce greedy gourmet.

Continue to beat the mixture as you slowly pour in the melted butter. Keep the butter warm. Remove the double boiler from the heat.