Hollandaise Sauce and 5 Derivatives
Directions
- 1Bring white wine, vinegar, shallot, peppercorn, and thyme to a boil, then reduce by half. Refrigerate to infuse.
- 2Whisk egg yolks and 40ml of hollandaise reduction over simmering water until thick and cooked.
- 3Slowly whisk in clarified butter until emulsified.
- 4Season with salt, pepper, and lemon juice.
- 5For Béarnaise, add chopped tarragon and chervil.
- 6For Mousseline, add whipped double cream.
- 7For Moutarde, add wholegrain mustard.
- 8For Choron, add tomato sauce.
- 9For Maltaise, add orange zest and segments.
Ingredients
- 150 ml White wine
- 150 ml Vinegar
- 1 Shallot
- 15 unit Black peppercorn
- 3 sprig Thyme
- 3 Egg yolks
- 40 ml Hollandaise reduction
- 180 g Butter
- Salt
- Pepper
- Lemon juice
- Tarragon
- Chervil
- Whipped double cream
- Wholegrain mustard
- Tomato sauce
- Orange zest
- Orange segments
Equipment
saucepanwhiskbowlsmall pan
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