Whipped Hollandaise Sauce
Sauces and Marinades • European
Description
Whipped Hollandaise Sauce
Ingredients
- Shallot 0 oz
- Champagne Vinegar 0 fl oz
- Butter 5 oz
- Egg white 3 pieces
- Water 0 fl oz
- Meyer Lemon Juice 0 fl oz
- Salt 0 oz
- Allspice berries 4 pieces
- White Pepper (whole) a pinch
Step-by-Step Guide
Step 1
Prepare the vinegar - simmer finely chopped shallot in white wine vinegar with allspice until softened and the liquid reduces by 1/3, then strain through a sieve, pressing the shallot.
Step 2
Place a container for a water bath and bring the water to a boil, then reduce the heat to the minimum.
Step 3
Melt the butter and pour it off, leaving the white liquid as sediment.
Step 4
In a larger diameter container, mix and whisk the yolks with water, place over the water bath ensuring the upper container 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 water bath and continue whisking).
Step 6
Add lemon juice, white pepper, and salt, continue whisking until thickened. Remove from the bath and let cool slightly.
Step 7
Transfer the sauce to a whipping siphon and cool it to almost room temperature. Close the siphon, charge it with 1-2 cartridges, shake 5-6 times, and place in the refrigerator for at least 20 minutes.
Step 8
Before use, shake 5-6 times. Serve with poached eggs, asparagus, fish, etc.
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