Gordon Ramsay's Grapefruit Hollandaise
1 serving
35 minutes
Hollandaise sauce is an exquisite sauce with a rich history that perfectly complements haute cuisine dishes. In this version by Gordon Ramsay, the classic recipe is enriched with fresh grapefruit juice and zest, adding a touch of citrus freshness. The grapefruit juice softens the oily texture, giving the sauce lightness and a subtle balance of acidity and spices. Whisked egg yolks over a water bath combine with coriander and butter to create a smooth, velvety consistency. This sauce pairs wonderfully with delicate fish or vegetable dishes, adding sophistication and depth of flavor. The taste of the sauce is a harmony of creamy softness, piquant spices, and refreshing citrus notes that create gastronomic pleasure.
1
We prepare everything in a water bath. In a bowl, we place the yolks, coriander, zest, and juice of half a grapefruit.
- Egg yolk: 3 pieces
- Ground coriander: 1 teaspoon
- Grapefruit zest: 1 tablespoon
- Freshly squeezed grapefruit juice: 100 ml
2
Whisk continuously to avoid lumps. The sauce will thicken in 3-4 minutes.
3
Remove from heat and pour in 1 tablespoon of olive oil. Once mixed, pour in the rest.
- Olive oil: 3 tablespoons
- Olive oil: 3 tablespoons
4
We try with spices, salt and pepper, and if necessary, add more grapefruit juice.
- Salt: to taste
- Ground black pepper: to taste
- Freshly squeezed grapefruit juice: 100 ml
