Hollandaise sauce
A classic sauce that is well known to many, temperature control is essential during the preparation of this sauce.
Makes 1l.
Allergens & dietary requirements
- Cow's milk
- Lactose
- Sulphite
- Egg
- Vegetarian
Ingredients
- 50 g shallot, diced
- 100 ml white wine vinegar
- 100 ml water
- 10 white peppercorns
- 1 leaf bay leaf
- 150 g egg yolk
- 600 g clarified butter
- 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.
