Gastronomixs

Hollandaise sauce

Sauce on the basis of egg yolks, vinegar, flavour enhancers, and butter.

Recipe makes one litre.

Hollandaise sauce

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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

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.

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