Print Recipe

ANTOINE’S HOLLANDAISE SAUCE

Makes 4 portions

Ingredients

  • 1 C clarified butter
  • 2 Tbsp tarragon vinegar
  • 1 Tbsp water
  • 1 Tbsp onion minced
  • 3 pepeprcorns
  • 4 egg yolks
  • Juice of ¼ lemon

Instructions

  • Place vinegar, water, onion, and peppercorns in a saucepan, and cook over very low heat to reduce liquid to one teaspoon. Remove pepeprcorns and cool. Add egg yolks, beating sljghtly. Gradually add clarified butter, beating constantly. Add lemon juice and serve immediately.

TO CLARIFY BUTTER

  • “Slowly melt butter, and let stand until clear part can be skimmed off easily.”

Notes

“Antoine’s … Oldest restaurant in the United States, this world famous mecca for the epicure was established in 1840 by Antoine Alciatore … In the heart of New Orleans’ famous and ancient French section, it now is owned by Roy Alciatore, grandson of the founder. It has entertained kings, presidents, the great, and the near great.”—Louisiana’s Fabulous Foods and How to Cook Them (date unknown)