Hollandaise Sauce

[Bambi.1]

This is wonderful with your Asparagus, or l like it with Artichokes.

2 tablespoons...........Wine Vinegar
2 tablespoons...........Lemon juice
2 bay leaves
2 blades mace
6 peppercorns
3 egg yolks
4 oz butter
salt and pepper

Put the vinegar,lemon juice,bay leaves,mace and peppercorns into a small pan and simmer until the liquor has reduced to 2 tablespoons.Put the egg yolks into a small bowl,blend in the strained liquor from the pan and mix well.Put the bowl on top of a pot of hot,not boiling water .beat in a thingy of soft butter and then whisk the mixture over the heat until it has thickened.Gradually add the remaining butter.Whisk constantly and remove the bowl from the heat if the sauce thickens too quickly.When finished the sauce should form soft peaks.Add salt and pepper to tast.

Keep the sauce warm by standing it in a bowl over warm,not hot,water until required.

I've been using this recipe for years,and is worth making.

[Bambi.1]

[honeybee]

Sounds good Bambi, on the odd occasion ive tried hollandaise sauce ive not been happy with the results so i will have to give your recipe a try  :P

[Bambi.1]

It's lovely Honeybee  ;D l made it last weekend and had it with some Asparagus.

[wardy]

Thingy of butter!  ;D