HOLLANDAISE
Hollandaise
Hollandaise is a creamy yellow sauce, an emulsion of egg yolk, melted butter and lemon juice. It’s the main flavor component of eggs Benedict, but also a lovely sauce to top vegetables, fish, or whatever else you’d like. It accompanies asparagus and a many of the steamed vegetables very well.
INGREDIENTS
150 g unsalted butter
3 crushed peppercorns
2 large egg yolks
1 tbsp spoon white wine vinegar
1 lemon
15 grams chopped shallots
Peppercorns.
METHOD OF PREPARATION
1. Add the chopped shallots in vinegar along with peppercorns and warm it up.
2. Strain and squeeze the vinegar off to a mixing bowl.
3.On a double boiler, add the egg yolks and whisk till the volume is tripple.
4. Whisk keeping in mind that the yolk doesn’t overcook(to avoid the scrambled texture).
5. Slowly add in the warm clarified butter (at 55*C) and whisk yolks until emulsified.
6. Finish with lemon and adjust seasoning.
