Homemade hollandaise is a luxurious thing. Maggie Beer’s version uses browned butter for a slight nuttiness, and verjuice in place of lemon juice. The verjuice turns this classic sauce into a new discovery – it bursts with complex layers of sweet, sour and ever so slightly floral flavours that simple lemon juice can’t compete with.
Spoon generously over eggs benedict, asparagus, or wilted cavolo nero on toasted slices of baguette. You may never make a classic hollandaise again…
- 1 cup (250ml) Verjuice
- 1 bay leaf
- 6 black peppercorns
- 250g unsalted butter, chopped
- 4 egg yolks
- sea salt and freshly ground white pepper
- Place Verjuice, bay leaf and peppercorns in a small stainless-steel saucepan over high heat. Bring to the boil and simmer for 9 minutes, or until reduced to 2 tablespoons. Strain and set aside to cool.
- Melt the butter in a small saucepan over high heat and cook for 5-6 minutes, or until nut-brown, then remove from the heat. Pour the butter into a jug, leaving any residual brown solids behind in the saucepan. Set aside to cool for 10-12 minutes (if you have a digital thermometer, the temperature should register 69ºC).
- Place the egg yolks and cooled verjuice mixture in a small food processor and process to emulsify. With the motor running, add the nut-brown butter, a little at a time, until fully incorporated. Check the sauce for seasoning and add salt and pepper, if desired.