Hollandaise Sauce is an egg based sauce that is extremely rich, “high in blood pressure” calories, and not easy to make.
The basic recipe whisked egg yolks cooked over boiling water and a liquid (usually lemon juice, wine, or vinegar) and butter. The dominant flavor is derived from the liquid. This is what determines the best wine to serve. Wines that love lemon juice are usually the light bodied dry whites or semi-sweet whites.
During lemon harvest season at Messina Hof we use Meyer Lemons. If you use wine, then you can use the same wine that you will be serving to accompany the dish. Vinegar can be white, flavored, or red. Each of these choices change the end result and therefore the choice of wine. Remember one portion of wine for the dish and one for the cook. This means you need to taste what you are creating and make it match to the wines.
½ cup butter, melted and kept warm
1 ½ T liquid (lemon juice, wine, or vinegar)
3 egg yolks, beaten
4 T hot water
Salt and pepper to taste
In a double boiler over heat, beat yolks until thickened. Add water gradually 1 T at a time until it’s all incorporated. Then beat in the warm lemon juice. Remove yolks from heat and continue beating as you add the butter. Beat until the sauce is thick, adding salt and pepper. Serve immediately.
For white wine suggestions based on lemon juice based hollandaise, see http://www.messinahof.com/wineandsauce.php