HoLLaNDaiSe SauCe

Ingredients	Quantity
Crushed pepper corns	-
Vinegar	1tbs
Egg yolks	2ea
Butter/oil (good quality)	200g
Salt cayenne	To taste
cayenne	To taste

Equipment used	Chemicals used
Double boiler	Sanitizer
Stove top	Multi purpose
Mixing bowl	Oven/grill
whisk

1. Mise en place all ingredients, stations, equipment and utensils

2. Place peppercorns and vinegar into pan and reduce to 1 third

3. Add 1 tbs cold water allow to cool

4. Mix in the egg yolks with a whisk

5. Return to gentle heat (double boiler) whisking continuously

6. Correct the seasoning add a few drops of lemon juice

7. Pass through conical strainer

Chef’s tip

· The sauce should be kept at a slightly warm temperature until served

· Should the sauce curdle place a tbs of boiling water in a clean sautés and whisk into the curdled sauce

· If this\s fails place 1 egg yolk in the sautés with 1 tbs of boiling water and whisk over double boiler remove from heat and whisk into curdled mix (whisking continuously

· Mainly served with hot fish, vegs, and cauliflower