Whipped Hollandaise Sauce
Sauces and Marinades | European cuisine
⏳ Time
35 minutes + 20 minutes
🥕 Ingredients
9
🍽️ Servings
6
Description
Whipped Hollandaise Sauce
Ingredients
- Shallot - 1.1 oz
- Champagne Vinegar - 1 fl oz
- Butter - 5.3 oz
- Whole egg - 3 pieces
- Water - 1 fl oz
- Meyer Lemon Juice - 0 fl oz
- Salt - 0.1 oz
- Allspice berries - 4 pieces
- White Pepper (whole) - a pinch
Step by Step guide
Step 1
Prepare the vinegar - simmer the finely chopped shallot in white wine vinegar with allspice until soft and the liquid reduces by 1/3, then strain through a sieve, pressing the shallot.
Step 2
Set up a double boiler and bring the water to a boil, then reduce the heat to the minimum.
Step 3
Melt the butter and pour off the clear liquid, leaving the sediment.
Step 4
In a larger bowl, mix and whisk the yolks with water, place over the double boiler, ensuring the upper bowl does not touch the water. Add the reduced strained vinegar and continue whisking until thickened.
Step 5
Add the melted butter in small portions while continuing to whisk, watching the edges of the sauce to prevent it from curdling (if necessary, remove from the double boiler and continue whisking).
Step 6
Add lemon juice, white pepper, and salt, continuing to whisk until thickened. Remove from the heat and let cool slightly.
Step 7
Transfer the sauce to a whipping siphon and cool it to nearly room temperature. Screw on the siphon, charge with 1-2 cartridges, shake 5-6 times, and refrigerate for at least 20 minutes.
Step 8
Before use, shake 5-6 times. Serve with poached eggs, asparagus, fish, etc.
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