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Rosemary Hollandaise

Yield Makes 2 1/2 cups


  • 1/4 cup white wine vinegar
  • 1 tablespoon fresh lemon juice
  • 1/2 teaspoon pepper
  • 1/2 cup hot water
  • 6 egg yolks
  • 1 1/2 cups butter, cut into 1/2-inch pieces and divided
  • 1 1/2 tablespoons chopped fresh rosemary

How to Make It

  1. Combine first 3 ingredients in top of a double boiler. Cook over medium-high heat until reduced to 2 tablespoons; add 1/2 cup hot water. Whisk in egg yolks. Add about one-third of butter to egg mixture; cook over hot, not boiling, water, whisking constantly, until butter melts. Add another third of butter, stirring constantly. As sauce thickens, stir in remaining butter. Cook until temperature reaches 160°, stirring constantly. Stir in rosemary. Remove sauce from double boiler; serve immediately.