The Classics | Hollondaise

Markus Herbicht is a true multi-tasker (even though he's a man). He was able to cook up a grade A meal while explaining which ingredients to use and when and how the delicate interplay of melted butter, egg yolk and vinegar is best arranged. Even so, amateurs should probably focus on just one thing - their recipe - when trying to cook Herbicht's Hollondaise sauce.

Daniela Friebel/HiPi

Daniela Friebel/HiPi

Sauce Hollandaise

200 g butter
1 diced shallot
1 / 2 bayleaf
5 white peppercorns
1 tbsp vinegar
1/8 l dry white wine
4 egg yolk
1 dash of lemon juice
salt, Cayenne pepper

Daniela Friebel/HiPi

Daniela Friebel/HiPi

Melt butter in pot and let cool until lukewarm. In the meantime, boil shallots, bay leaf, pepper corns, vinegar and white wine in a pot and reduce to 1/4.  Pass white wine reduction through a sieve into a round metal bowl and let cool. Add egg yolk and place in a moderately heated waterbath, then beat with a whisk for 4 to 6 minutes until the traces of the whisk are well-recognizable. Don't make the water bath TOO HOT or you'll have scrambled eggs. Take the bowl out of the water bath and, while stirring, first add drops, then a thin stream of butter.  Season sauce hollondaise with salt, a pinch of Cayenne pepper and lemon juice. 

Daniela Friebel/HiPi

Daniela Friebel/HiPi