- 1 ¼ lb clarified butter
- ⅛ teaspoon crushed peppercorns
- ⅛ teaspoon salt
- 1 ½ fluid ounces Lemongrass Ginger kombucha vinegar
- 1 ½ fluid ounces white wine vinegar
- 6 egg yolks
- 1-2 tablespoons Lemongrass Ginger kombucha vinegar
- Salt and cayenne to taste
If it ain’t Dutch, it ain’t much. That’s a thing people with Dutch ancestry are fond of saying. [Do they say that in The Netherlands? The rhyming scheme is critical, and it seems like it wouldn’t translate well. Chime in, Holland!] While literally meaning ‘Dutch sauce’, it’s speculated that Hollandaise sauce may actually be French. Regardless, this creamy sauce is essential for that breakfast classic: Eggs Benedict.
Our Hollandaise sauce uses kombucha vinegar, which you can read all about here. (Or, if you hate following links, just know this: kombucha never goes bad – it just becomes vinegar.) This recipe calls for Lemongrass Ginger kombucha, but feel free to substitute this for your favorite flavor (or whatever kombucha that you have that has accidentally sat around for too long).
Yield: 2 cups
- Combine peppercorns, salt, white wine vinegar, and kombucha vinegar in a non-reactive saucepan over low heat (stirring occasionally) until liquid is reduced by half.
- Pass reduction through a fine mesh strainer into a blender.
- Add the egg yolks and blend until slightly thickened.
- Through the opened top of the blender, slowly drizzle in melted butter while blending on a high speed, to prevent the eggs from cooking.
- When all the butter is added, blend in the 1-2 tablespoons of kombucha vinegar, and adjust seasoning with salt and cayenne. If necessary, thin the sauce with a few drops of warm water.
- Strain the sauce again and hold warm (not hot) until used.
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