Hollandaise
6 servings
30 minutes
Hollandaise has become one of the basic French sauces - along with espagnole, béchamel, mayonnaise, velouté and tomato sauce. The recipe was shared by Sebastian Kellerhoff, chef of the Ararat Park Hyatt hotel.
1
First, prepare the sauce base: mix 100 ml of water, white wine vinegar, white wine, chopped shallots, white pepper, and bay leaf and reduce until you have 100 ml left. Strain and let cool.
- Water: 100 ml
- White wine vinegar: 80 ml
- Dry white wine: 50 ml
- Shallot: 50 g
- Ground white pepper: 10 g
- Bay leaf: 1 piece
2
In a water bath or in a saucepan on the stove, pour in the yolks and base, stirring until the mixture reaches 72–78 degrees.
- Egg yolk: 75 g
- Water: 100 ml
3
Slowly pour in melted butter at the same temperature while stirring continuously, then add lemon juice, pepper, and salt to whip the sauce. A drop of Worcestershire sauce can be added: it makes the hollandaise more vibrant and pronounced in flavor.
- Clarified butter (ghee): 320 g
- Lemon juice: 2 ml
- Ground white pepper: 10 g
- Salt: to taste
- Worcestershire sauce: to taste
