Horseradish-Lemon Hollandaise Sauce Print Email

Makes about 2 cups

1/2 cup white wine
2 Tbsp white wine vinegar
1 each shallot, small
2 each egg yolks
8 ounces Odell’s Clarified Butter
2 Tbsp freshly grated horseradish or 2 tsp prepared
1 tsp freshly ground black pepper
Juice of half a lemon
Kosher salt to taste

1. Combine in a stainless steel pan, the wine, vinegar and shallots. Reduce the mixture by three-fourths. Place the reduction into a stainless steel bowl. Add the egg yolks and whisk for about 2 minutes to incorporate well.
2. Place the mixture over a pot of simmering water and whisk constantly until the yolks hold a three second ribbon and are light in color and texture. This should take about 5 minutes.
3. Make sure the melted butter is hot. Slowly add the butter to the yolk mixture drop by drop. As you add more butter, you may increase the speed which you add the butter. Whisk in all the butter to form a smooth sauce then strain out the shallots and place in a clean container. Add the horseradish, black pepper and lemon juice and hold in a warm place.