This is a recipe for my favorite hollandaise sauce. This recipe from saveur works everytime, and comes out terrific! I used it for breakfast for eggs benedict. Just make some bacon, toast a muffin, poach an egg, top with hollandaise and sprinkle some paprika on top. This is a perfect breakfast meal to impress everyone. I wanted to make a hash but didn’t have much to work with, so I made it with leftover french fries, chopped portobello mushroom and chives for garnish. The hollandaise sauce really makes this dish.
1⁄4 cup white wine vinegar
1⁄4 cup dry white wine
10 black peppercorns
1 large shallot, finely chopped
8 egg yolks, beaten
1 cup unsalted butter, melted cooled
Salt, to taste
Tabasco sauce, to taste
1 tsp. fresh lemon juice
Put vinegar, wine, peppercorns, and shallots into a large skillet over medium-high heat; simmer until reduced to about 2 tbsp., 5–6 minutes. Strain reduction best you can and let cool. 2. Pour water into a medium pot so that it reaches a depth of 2″; bring to a simmer over medium heat. In a large bowl, whisk together reduction, yolks, butter, salt, and Tabasco. Set bowl over pot; the bottom shouldn’t touch water. Whisk mixture until thick, 4–5 minutes. (Don’t be alarmed if it looks curdled.) Remove bowl from heat; add lemon juice and 1⁄4 cup warm water; whisk until sauce is smooth; keep warm. If it at all looks still curdled just add some more warm water and lemon juice anytime.
recipe from Saveur