This unorthodox method for making hollandaise simplifies and streamlines the process by letting you cook nearly all the ingredients together at once. The resulting sauce is luscious and full-flavored, with a hint of spice from Tabasco sauce. The recipe first appeared in a 1955 edition of the Esquire Cookbook and was published in SAVEUR's special feature about butter (May 2008).
This unorthodox but easy method for making hollandaise sauce appears in an edition of the Esquire Cookbook (Crown, 1955). In traditional recipes, egg yolks are cooked until thick in a bowl, with a wine reduction, over simmering water before clarified butter is whisked into them. In this streamlined version, nearly all the ingredients are cooked together at once to make a luscious, full-flavored sauce.
- 1⁄4 cups white wine vinegar
- 1⁄4 cups dry white wine
- 10 black peppercorns
- 1 large shallot, finely chopped
- 8 egg yolks, beaten
- 1 cup unsalted butter, melted and cooled
- Kosher salt, to taste
- Tabasco sauce, to taste
- 1 tsp. fresh lemon juice
- 1 1⁄2 lb. asparagus, woody ends removed