Final Cooking Fantasy
Hollandaise
Notes
If you fuck it up, at least you will have some scrambled eggs.
What's in it
- Peppercorns
- Shallot
- 30ml White Wine Vinegar
- 20ml Water
- 160ml Melted butter
- 2 Egg Yolks
- 10ml Lemon juice
- pinch Salt and Pepper
- dash of Hot Sauce
What to do
- Cook Water, Vinegar, Peppercorns, and Shallots to au sec.
- Strain into Egg yolks and whisk over a double boiler, until egg starts to thicken and leave ribbons whenthe whisk is removed.
- Add in lemon juice to stop the eggs from cooking.
- Slowly whisk in butter until desired thickness, keep warm.
