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Beurre noisette Hollandaise

This sauce is based on a classic Hollandaise, but the clarified butter has been replaced by beurre noisette. This gives the sauce a deep, nutty flavour. 

Makes 500 grams. 

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Allergens and dietary requirements

  • Sulphite
  • Cow's milk
  • Lactose
  • Egg
  • Vegetarian

Ingredients

50
g
shallot, diced
100
g
white wine vinegar
100
g
water
5
pieces
white peppercorns
1
leaf
bay leaf
75
g
egg yolk
300
g
beurre noisette
as needed
salt

Scale recipe

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