Hollandaise Sauce and 5 Derivatives

Name: Hollandaise Sauce and 5 Derivatives
Total time: 55 min
Cuisine: French
Ingredients: 150 ml white wine; 150 ml white wine vinegar; 1 shallot; 15 units black peppercorn; 3 sprigs thyme; 3 egg yolks; 40 ml hollandaise reduction; 180 g butter; 0 salt; 0 pepper; 0 lemon juice; 0 whipped double cream; 0 tomato paste; 0 blood orange; 0 Dijon mustard; 0 tarragon; 0 chervil

55m

Serves 1

facebook.com

Hollandaise Sauce and 5 Derivatives

facebook.com

55m

Serves 1

Directions

1Bring white wine, vinegar, shallot, peppercorn and thyme to a boil and reduce by half. Leave in fridge to infuse.
2Whisk egg yolks and 40 ml of hollandaise reduction over simmering water until thick and cooked. The temperature should be 80 degrees.
3Slowly whisk in clarified butter.
4Finish with lemon juice, salt, and pepper.
5For Bearnaise, add tarragon and chervil.
6For Mousseline, add whipped cream.
7For Choron, add tomato paste.
8For Maltaise, add blood orange.
9For Moutarde, add Dijon mustard.

Ingredients

150 ml white wine
150 ml white wine vinegar
1 shallot
15 units black peppercorn
3 sprigs thyme
3 egg yolks
40 ml hollandaise reduction
180 g butter
0 salt
0 pepper
0 lemon juice
0 whipped double cream
0 tomato paste
0 blood orange
0 Dijon mustard
0 tarragon
0 chervil

Equipment

saucepanwhiskbowlsmall pan

Hollandaise Sauce and 5 Derivatives

Hollandaise Sauce and 5 Derivatives

Directions

Ingredients

Equipment

Related recipes

Creamy one pot French bistro style tarragon Roast Chicken

Carrot Tarte Tatin

Beurre au citron

Profiteroles

Leek Tarte Tatin

Baked Sardines in a White Wine Sauce

Foolproof Pan Sauce

Lemon Tarts

Lemon Posset

Mayonnaise

Creamy Mushroom Sauce

Tarte Tatin ai Porri