Hollandaise sauce
A classic sauce that is well known to many, temperature control is essential during the preparation of this sauce.
Makes 1l.
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Ingredients
|
50 |
g |
shallot, finely diced |
|
100 |
ml |
white wine vinegar |
|
100 |
ml |
water |
|
10 |
|
white peppercorns |
|
1 |
bay leaf |
|
|
150 |
g |
egg yolk |
|
600 |
g |
butter, clarified |
|
As needed: |
|
lemon juice |
|
As needed: |
|
salt |
Preparation method
- Heat the finely diced shallots, vinegar, water, white peppercorns, and bay leaf in a pan. Reduce the liquid by half.
- Pass through a fine conical sieve. Let the gastrique cool to 50°C.
- Add the egg yolks.
- Place back over the heat and whisk to a thick but airy consistency in a pan over the heat or au bain-marie.
- Add the butter drop by drop while continuing to whisk.
- Season to taste with lemon juice and salt.
Serving suggestions
- Use the sauce as an accompaniment for fish, crustaceans, and shellfish.
- Variation tip: mount the sauce with special butters such as carrot-, basil-, saffron-, algae-, citrusbutter or beurre noisette
- Variation tip: mount the sauce with olive oil instead of melted butter.
- Variation tip: flavour the gastrique with spices such as lime leaf, lemon grass, ginger, cloves, mace, saffron, aniseed, and fennel seeds to give the sauce extra accent.