Hollandaise Sauce and 5 Derivatives

55 mins
Serves 1
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Directions

  1. 1Bring white wine, vinegar, shallot, peppercorn and thyme to a boil and reduce by half. Leave in fridge to infuse.
  2. 2Bring white wine, vinegar, shallot, peppercorn and thyme to a boil and reduce by half. Leave in fridge to infuse.
  3. 3Bring white wine, vinegar, shallot, peppercorn and thyme to a boil and reduce by half. Leave in fridge to infuse.
  4. 4Whisk egg yolks and 40 ml of hollandaise reduction over simmering water until thick and cooked. The temperature should be 80 degrees.
  5. 5Whisk egg yolks and 40 ml of hollandaise reduction over simmering water until thick and cooked. The temperature should be 80 degrees.
  6. 6Whisk egg yolks and 40 ml of hollandaise reduction over simmering water until thick and cooked. The temperature should be 80 degrees.
  7. 7Slowly whisk in clarified butter.
  8. 8Slowly whisk in clarified butter.
  9. 9Slowly whisk in clarified butter.
  10. 10Finish with lemon juice, salt, and pepper.
  11. 11Finish with lemon juice, salt, and pepper.
  12. 12Finish with lemon juice, salt, and pepper.
  13. 13For Bearnaise, add tarragon and chervil.
  14. 14For Bearnaise, add tarragon and chervil.
  15. 15For Bearnaise, add tarragon and chervil.
  16. 16For Mousseline, add whipped cream.
  17. 17For Mousseline, add whipped cream.
  18. 18For Mousseline, add whipped cream.
  19. 19For Choron, add tomato paste.
  20. 20For Choron, add tomato paste.
  21. 21For Choron, add tomato paste.
  22. 22For Maltaise, add blood orange.
  23. 23For Maltaise, add blood orange.
  24. 24For Maltaise, add blood orange.
  25. 25For Moutarde, add Dijon mustard.
  26. 26For Moutarde, add Dijon mustard.
  27. 27For Moutarde, add Dijon mustard.

Ingredients

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

Equipment

saucepanwhiskbowlsmall pan