Hollandaise
Michelin techniques to make Hollandaise sauce at home.
Materials
Reduction
- 40 ml White wine vinegar
- 40 ml White wine
- 20 g Shallot
- 4 ea Sprigs of thyme
Butter
- 226 g Butter
Sabayon
- 3 ea Egg yolks
- 55-85 ml Clarified butter
- t.t . lemon juice
Instructions
Reduction
- Add the vinegar, white wine, thyme, and shallots to a pan, reducing by 2/3rds over low heat.
- Strain out the liquid and set aside.
Butter
- Melt the butter, then turn the heat to low and let all the water cook out. You will be left with butter fat and butter solids.
Sabayon
- Add your egg yolks to a bowl with some of the reduction. * You can use any amount of yolks you want; the ratio is that one egg yolk can hold 2-3 oz clarified butter.
- Cook the sabayon over a double boiler on low heat until the egg starts to thicken. You will be able to part the eggs with a rubber spatula, and it will slowly come back.
- Slowly add in the butter, a little at a time. If the emulsion starts to get too thick, add some more reduction or room temperature water. Each yolk can handle 2-3 oz (55-85g of butter).
- Optional: strain the sauce into another pot. Some say this knocks out a little air, but it also prevents lumps from getting into the final sauce. I didn't show this in the video, but I strain every sauce.
Season
- To finish the sauce, add the lemon juice first. Once this tastes good, you can add salt if needed and some white pepper.
