Hollandaise sauce

Hollandaise sauce

By
From
Becasse
Makes
300 ml
Photographer
Steve Brown

To make a truffle hollandaise sauce, finely chop 1⁄2 Poached Truffle and stir through the warm sauce after straining.

Ingredients

Quantity Ingredient
1 shallot, finely sliced
1 garlic clove, finely sliced
1 sprig thyme
150ml white wine
80ml white wine vinegar
4 egg yolks
200ml clarified butter, kept warm
salt
freshly ground pepper

Method

  1. Put the shallot, garlic, thyme, white wine and vinegar in a pan and simmer until reduced by around two-thirds to a syrup. Tip though a fine sieve into a mixing bowl and allow to cool slightly. Add the egg yolks and whisk over a pan of simmering water until the mixture thickens to a pale, foamy sabayon. Continue whisking as you trickle in the clarified butter, still over heat. When all the butter has been incorporated you should have a bowl of thick, creamy sauce. Strain it through a chinois or fine sieve and season. Keep covered in a warm place until required.
Tags:
restaurant
Becasse
Justin
North
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