Old sauce crafted from Hollandaise, one of the legendary five mother sauces in classic French cuisine! This sauce first made its debut in a recipe from 1651, proving its rich history and culinary importance.
While it may have lost some popularity over the last 50 years, don’t underestimate its deliciousness when drizzled over a perfectly cooked steak. The secret to unlocking the ultimate flavor lies in reducing the beef stock from 1000ml to just 100ml, creating a bold glace that amplifies the taste.
This sauce is an absolute must for your grill or BBQ, taking your dishes to new heights and wowing your guests with its luxurious, creamy texture. Whether you’re aiming to add a gourmet flair to your meals or simply savor a classic taste, this sauce is the ideal enhancement for your culinary adventures!
Hollandaise sauce
3 extra large egg yolks
1 cup white wine vinegar
1 cup dry white wine
1 small escholette
2 bayleaves
sprig of parsley
10 whole peppercorns
300gm butter
seasoning
juice 1/2 lemon.
Beef glace
1000ml beef stock
1 Comment
wow yummy