Sauce Hollandaise

Cooking Instructions

1. Whisk the egg yolks and 1 tbsp of the lemon juice together in a small heavy saucepan or the top pan of a double boiler. Add a pinch of salt and whisk until sauce is thick and creamy.

2. Set the pan over very low heat, or over simmering water in the lower pan of the double boiler, and begin whisking immediately. Continue to whisk until the egg mixture just begins to thicken; the sign of this is that the wires of the whisk will begin to leave ``tracks'' in which you can see the bottom of the pan.

3. Remove pan from the heat and begin to dribble in the melted butter, whisking constantly. Incorporate all the butter, but leave the milky residue behind.

4. Add white pepper to taste and a spoonful or two of additional lemon juice if you like. The sauce will keep, covered, in a warm (not hot) place for at least 30 minutes.

Wine Pairing(s)

Marques de Alella Alella Pansa Blanca

Granbazan Albarino

Oriel Barona

Campante Reboreda

Vinos Jeromin 'Grego' Malvar White

Sitios De Bodega Conclass

Cerrosol 'Esperanza' Verdejo-Viura

La Mirada Albarino 'Al Sur'

Candidato Viura

Jorge Ordonez Seleccion Especial