Hollandaise Sauce and 5 Derivatives
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
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