Easy Hollandaise Sauce
Print RecipeEquipment
- 1 Wire Whisk
- 1 Pot
- 1 Small Stainless bowl
- 1 Small pan for vinegar reduction
- 1 Bowl or container for melting Butter
- 1 spoon
Ingredients
- 1 g Cayenne pepper
- 2 g Sea salt
- 3 each Egg yolks
- 250 g Clarified Butter
- ½ each Lemons
- 50 ml Boiling water
- ¼ each Finely diced red onion
- 100 ml Tarragon vinegar
Instructions
- In a deep pot fill ¾ full of water and bring to the boil.
- In a small pan Bring to boil the tarragon vinegar and onion reduce by 1/2.
- Leave to the side to infuse.
- Melt the butter and allow to stand and separate the butter oil from the butter milk Ideal temperature 38℃/98℉.
- Place the egg yolks in bowl with the lemon juice salt and cayenne pepper.
- Add a dash of boiling water from the pot.
- Turn off the heat of the pan with boiling water.
- Place the egg mix in the bowl on top of the hot water pot.
- whisk the egg mix until light fluffy and thick.
- Continue whisking the egg mix for 1 minute, and slowly add the butter oil in a steady stream.
- Strain the vinegar mix through a sieve and whisk together the vinegar and egg and butter mix.
- Whisk until all the butter oil has been added the sauce should be thick and smooth leaving ribbon like trail on the surface.
- Check seasoning and use as required
KOOK’S SECRETS
hungry Son
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