Hollandaise sauce
Sauce on the basis of egg yolks, vinegar, flavour enhancers, and butter.
Recipe makes one litre.
Would you like to view this page?
To see this recipe or part of the website, you need an account. Click on the button below to get a free two-week Gastronomixs trial account. This page and a whole lot of extra features will be accessible immediately!
After the free trial period, you can choose to upgrade to a paid account to retain full access. For just €7 per month or €70 per year, you’ll have access to more than 3,500 components and hundreds of compositions!
Free two-week trial
Do you already have an account? Log in now!
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 |
clarified butter |
|
|
|
lemon juice |
|
|
|
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.