Rich and Creamy Hollandaise Sauce
Here’s the recipe
Hollandaise Reduction
150ml x White Wine Vinegar
1 x Banana Shallot (Finely Sliced)
2 x Sprigs of Thyme
1tsp x Black Peppercorns
Method
Place the vinegar, sliced shallot, thyme and peppercorns into a saucepan. Place over the heat and bring to a boil. Boil until the liquid reduces by half the amount. Pass through a sieve, save the liquid and discard the aromatics. Leave to cool before using.
Hollandaise Sauce
1 Tbsp x Hollandaise Reduction (Lemon Juice or White Wine Vinegar)
2 x Egg Yolks
200g x Clarified Butter (Or Melted Butter)
Juice of half a Lemon
Pinch of Salt
Method
Place a saucepan over the heat and bring to a gentle simmer. Place 1 Tbsp of hollandaise reduction into a heatproof bowl and add in the egg yolks. Whisk together.
Place the bowl over the pan of simmering water and whisk continuously until the mixture becomes pale in colour, thick and almost doubled the size. Be careful not to scramble the eggs.
Take from the heat and gradually whisk in the clarified butter/melted butter until fully incorporated. Season to taste with the juice of half a lemon and a pinch of salt.
Enjoy!
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