How to make hollandaise + 5 derivatives
Hollandaise is one of the 5 mother sauces. Here's how to perfect it, & how to use it as a base for 5 variations.
Hollandaise reduction (160ml)
150ml White wine
150ml Vinegar (white wine)
1 Shallot (sliced)
15 Black peppercorn (unit)
3 Thyme (sprig)
Bring all ingredients to the boil and reduce by half. Leave in the fridge to infuse and use another day.
Hollandaise sauce (4 Portions)
3 Egg yolks (Traditional breeds, Clarence Court)
40ml hollandaise reduction
180g Butter (clarified)
Salt+pepper
Cook your butter in a medium saucepan slowly until it is clarified and clear.
Whisk egg yolk and reduction over a pan of simmering water until thick, aerated and cooked. Slowly whisk in your butter, finish with lemon and seasoning.
Derivatives:
Bearnaise – Add some chopped tarragon and chervil
Mousseline – Add some whipped double cream
Moutarde – Add some wholegrain mustard
Choron – Add some tomato sauce
Maltaise – Add some orange zest and segments
#egg #breakfast #hollandaise #butter #sauce #mothersauce #derivatives
