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For Hollandaise


egg yolks 2 pc
seaweed vinegar/lemon juice 1 tbsp
water 0.5 tsp

melted clarified butter 150 g


cayenne pepper 1 pinch
salt & pepper to taste


  • Clarify the butter by heating gently then straining through a muslin and sieve

  • Add yolks, water and vinegar to a bowl and whisk to break up

  • Boil water and remove from the heat for 30 seconds then place the bowl on top

  • Whisk continually until yolk mixture double in size

  • Stream in the melted butter slowly whisking all the time until thick ribbons texture

  • Season to taste with pepper and salt 


  • Heat in hollandaise: stabilize the emulsion, thicken sauce, partially pasteurize & cook the eggs
  • Double boil: heat is controlled & cook slowly and evenly, reducing the risk of curdling
  • Add oil to yolk gradually: oil can be broken into small droplet to emulsify properly 


  • 1 pound=16 ounces=453 g ; 1 tablespoon=15 g ; 1 teaspoon=5 g
  • Hollandaise: a mixture of egg yolk, melted butter, and lemon juice/white wine vinegar
  • Add a tiny splash of water if sauce is too thick
  • Reheat in bowl over a pan with very gently simmering water 
  • Sauce will split over 60c 

credit to chefthombateman

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