Classic Hollandaise Sauce Recipe with St. Ewe Free Range Eggs | Paul Ainsworth
Learn how to make rich, creamy hollandaise sauce with St. Ewe Free Range Eggs. Follow chef Paul Ainsworth’s step-by-step recipe.
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Cooking tools:
- Kitchen scale
- Mixing bowl
- Saucepan
- Whisk
- Chef's knife
- Cutting board
- Stove
- Measuring spoon
Ingredients
- 2 Rich Yolk Egg
- 250 grams Salted Butter
- 1 Shallot
- 1 bunch Thyme
- 1 bunch Tarragon
- 100 grams White Wine Vinegar
- 100 grams White Wine
- 1 pinch Salt
- 1 pinch Black Pepper
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