Hollandaise

Hollandaise

4 tablespoons of Sauvignon Blanc

2 tablespoons of water

1 extra tablespoon of cold water

4 egg yolks

10 grams of butter

Pinch of salt and ground white pepper

Pinch of ground nutmeg

3 tablespoons of chicken stock reduced

or - 1 tablespoon of chicken glaze

185 grams of butter divided into smaller pieces

1 teaspoon of lemon juice

Reduce the water and vinegar by 75% over high heat. Then take the mixture off of the flame and add the table spoon of cold water. Let stand for a few minutes. In a separate bowl whisk the egg yolks with 10 grams of softened butter, spices and chicken glaze. Combine these mixtures in a double boiler over a low flame stirring thoroughly and adding butter slowly in small knobs until sauce is smooth and thick. Finally add the lemon juice just before serving. Great for veggies, fish, eggs. Should not be served with meat, a Béarnaise is better suited for this purpose but of course it is the chef’s choice. Do as you please.