Champagne Hollandaise

neil bougourd | 14 June, 2022




3 egg yolks

2 Tbsp Champagne Vinegar

3 Tbsp cold water

1 cup butter – softened/cut into Tbsp

2 Tbsp lemon juice

pinch cayenne pepper

¼ tsp salt


In a sauce pan bring to a boil and reduce by half – champagne vinegar, 2 Tbsp of water, and salt.

Remove from the heat and add the remaining water. Then over a very low heat , whisk in the yolks – whisk constantly for about 1 minute until thickened, then add the butter one piece at a time, lift the pan to cool occasionally. When all the butter is incorporated remove from the heat and add the lemon juice and cayenne.