Hollandaise sauce
A classic sauce that is well known to many, temperature control is essential during the preparation of this sauce. Makes 1l.
🍽️ Makes 1
Ingredients
| 50 g | shallot, finely diced |
| 100 ml | white wine vinegar |
| 100 ml | water |
| 10 | white peppercorns |
| 1 | bay leaf |
| 150 g | egg yolk |
| 600 g | butter, clarified |
| as needed | lemon juice |
| as needed | salt |
Instructions
- Heat the finely diced shallots, vinegar, water, white peppercorns, and bay leaf in a pan. Reduce the liquid by half.
- Pass through a fine conical sieve. Let the gastrique cool to 50°C.
- Add the egg yolks.
- Place back over the heat and whisk to a thick but airy consistency in a pan over the heat or au bain-marie.
- Add the butter drop by drop while continuing to whisk.
- Season to taste with lemon juice and salt.
Serving suggestions:
- Use the sauce as an accompaniment for fish, crustaceans, and shellfish.
- Variation tip: mount the sauce with special butters such as carrot-, basil-, saffron-, algae-, citrusbutter or beurre noisette.
- Variation tip: mount the sauce with olive oil instead of melted butter.
- Variation tip: flavour the gastrique with spices such as lime leaf, lemon grass, ginger, cloves, mace, saffron, aniseed, and fennel seeds to give the sauce extra accent.