Hollandaise sauce
Hollandaise is one of the five “mother sauces” of classical French cuisine (the others are: béchamel, tomato, velouté, and espagnole). These sauces serve as a base for a wide variety of traditional sauces in French cookery.
Preparation: 15 min
Easy
Preparation: 15 min
Easy
Ingredients:
- 1 g white pepper
- 70 g shallots
- 30 g spirit vinegar 10 %
- 3 g salt
- 2 g lemon juice
- 100 g white dry wine
- 80 g chicken eggs, yolk
- 200 g clarified butter
Method of cooking:
- Place a small saucepan on top of the mixing bowl lid without the measuring cup, reset the scale, and weigh in 200 grams of clarified butter. Melt the butter in the saucepan and set aside to cool completely. Add 70 grams of shallot, peeled and cut into smaller pieces, to the mixing bowl. Chop for 10 seconds at a speed of 10 rotations. Scrape down the sides of the bowl with a spatula.
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