Hollandaise fish sauce by Alexandra Stefoglo
Cuisine: Dutch
Author: Maria Kalenska
Prep time: 10 mins
Cook time: 10 mins
Total time: 20 mins


Ingredients
  • 3 egg yolks
  • ΒΌ medium onion, peeled and cut into rings
  • 20 g butter, melted
  • 20 ml dry white wine
  • 1 bay leaf
  • 3 black peppercorns
  • ground black pepper
  • salt
Cooking method
  1. Pour 250ml water into a saucepan, add onions, bay leaves, and peppercorns. Put on medium heat, bring to boil and evaporate until the volume decreases by about 2 times. Strain.
  2. Whisk the egg yolks in the bain-marie. Season with salt and pepper. Gradually add, while constantly whisking, wine, melted butter, and half of the strained onion broth. Whisk until smooth and remove from heat.
My tips and tricks
This recipe is not entirely the classic one, it has a lot less butter than is usually used. So, you can think of it as diet Hollandaise sauce.

Maria Kalenska Gastronomy Blog | http://www.myodessacuisine.com/recipes/hollandaise-fish-sauce-by-alexandra-stefoglo/