1 shallot, finely chopped (or one small white onion sometimes on yachts its all you have)
fresh chervil or parsley
4 Tablespoons of white wine vinegar
6 white peppercorns (or black ones)
1 bay leaf
2 egg yolks
110g unsalted butter (I have used salted in the past) cubed
a pinch of salt if using unsalted
a pinch of cayenne pepper
Fit a heatproof bowl into a saucepan which has water in it, the water should just be below the bowl but not touching the bowl. Remove bowl and heat the water.
Add the salt, cayenne pepper and fresh cut herbs, tarragon, chervil or parsley 2 tablespoons of each.
|Hollandaise on the stove|
|Hollandaise over steamed vegetables|