- In a bowl, whisk the egg yolks with the white wine and water until frothy.
- Place the bowl over a saucepan of simmering water and cook like a sabayon.
- Remove from the heat and add the butter, a little piece at a time.
- Season with salt and Espelette pepper and add the lemon juice.
To make this sauce, cook slowly over a bain-marie, whisking vigorously. It is perfect when the mixture adheres to the bowl.
In the end, it is a sabayon emulsified with melted butter.
Hollandaise sauce served with poached salmon or Arctic char and boiled potatoes is a real treat. Which recipe is the most popular: egg Benedictine or hollandaise sauce? Regardless, the two are inseparable!