Classic hollandaise sauce
- 1 shallot
- 10 white peppercorns
- 3 EL white wine vinegar
- 250 g Butter li>
- 4 Egg yolk (Gr. M)
- 1 EL span> lemon juice
- 1 Sprinkle of Worcester sauce
- salt, white pepper ul>
- Make a reduction: peel the shallot and chop it finely. Gently mash the peppercorns with the blade of a large knife or in a mortar. In a small saucepan, bring 6 tablespoons of water, vinegar, diced shallots and peppercorns to the boil.
- Boil down until the liquid is reduced to about 1⁄3. Pour the reduction through a fine sieve into a metal bowl and let cool for about 10 minutes.
- Clarify the butter: To do this, melt the butter over low heat until it separates into three layers - into an upper foam layer of egg white and a middle layer of yellow Butterfat and in the whey that settles at the bottom.
- Skim off the top foam.
- Then slowly pour the butter fat into a measuring beaker so that the whey remains in the pan.
- Mix the egg yolks with the reduction. Beat in a hot water bath (60–70 ° C) with a whisk until a thick, creamy foam forms (approx. 3 minutes). The temperature should remain constant because the sauce will not get any volume if it is not heated enough.
- If the sauce is too warm, it will curdle.
- Beat the clarified butter first drop by drop and then in a thin stream under the egg yolk mixture. Season with lemon juice, possibly Worcester sauce, salt and pepper.
- Keep the sauce warm on the water bath and add other ingredients if necessary.
- If the hollandaise thickens too much, stir in a little warm water in a thin stream.
1 portion approx:
- 1 kcal li>
- 1 g protein
- 1 g fat
- 1 g carbohydrates