# Brown Butter Hollandaise Espuma

A super easy to prepare and very useful Brown Butter Hollandaise served in a Siphon.

- Cuisine: French
- Category: Sauce & Condiment
- Language: en

## Ingredients

- 4 Egg Yolks
- 250 g brown butter
- 80 g white wine vinegar
- 20 g shallots
- black Pepper whole
- 4 g Salt

## Instructions

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

## Equipment

- siphon
- mixer
- mixing glass
- fine sieve
- saucepan

## Tips

- Let the brown butter cool to at least 65°C before using it to avoid cooking the eggs.

## Source

- Original video: https://www.tiktok.com/@martinculinary/video/7414959385685806369
- Recipe page: https://www.cliprecipe.com/recipe/14670853-0251-4cfb-9396-674aa76cb97b
- Extracted: 2025-08-07

Extracted from the video by Clip Recipe (https://www.cliprecipe.com). Quantities and steps are as stated or shown in the video. Site guide for agents: https://www.cliprecipe.com/llms.txt