Serves 1
Directions
- 1First make the vinegar reduction. Cut the shallots and add the vinegar and the black pepper. Put on the heat and reduce to half.
- 2Strain the vinegar reduction through a fine sieve.
- 3Brown the butter at low heat and strain through a fine sieve, or through a paper towel if desired.
- 4Let the brown butter cool to at least 65°C.
- 5In a mixer or a mixing glass, add the egg yolks, 40g of the vinegar reduction, and the salt.
- 6Slowly add the cleared brown butter while mixing until an emulsion is mounting.
- 7Fill the hollandaise in a siphon and add one charger.
Ingredients
- 4 Egg Yolks
- 250 g brown butter
- 80 g white wine vinegar
- 20 g shallots
- black Pepper whole
- 4 g Salt
Equipment
siphonmixermixing glassfine sievesaucepan
Tips
- Let the brown butter cool to at least 65°C before using it to avoid cooking the eggs.
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