Brown Butter Hollandaise Espuma

Serves 1
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Directions

  1. 1First make the vinegar reduction. Cut the shallots and add the vinegar and the black pepper. Put on the heat and reduce to half.
  2. 2Strain the vinegar reduction through a fine sieve.
  3. 3Brown the butter at low heat and strain through a fine sieve, or through a paper towel if desired.
  4. 4Let the brown butter cool to at least 65°C.
  5. 5In a mixer or a mixing glass, add the egg yolks, 40g of the vinegar reduction, and the salt.
  6. 6Slowly add the cleared brown butter while mixing until an emulsion is mounting.
  7. 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.