Hollandaise Sauce
do not use tropical lemons they are too sweet
before you start the actual hollandaise, read the recipe method –
for the recipe to work everything must be at the right temperature
reduction — all measures grams |
half |
full |
domestic |
white wine vinegar |
1000 |
2000 |
200 |
white wine |
1000 |
2000 |
200 |
water |
1000 |
2000 |
200 |
bay leaves, fresh |
5 |
10 |
1 |
whole white pepper |
25 |
50 |
5 |
thyme, bunch |
0.5 |
1 |
0.1 |
onions, peeled weight, roughly chopped |
875 |
1750 |
175 |
reduction yields |
2000 |
4000 |
400 |
|
|
lemons, finely grated rind |
2.5 |
5 |
0.5 |
lemon juice, strained fresh |
200 |
400 |
40 |
clarified unsalted butter |
1500 |
3000 |
300 |
egg yolks (61g whole egg weight) |
38 |
76 |
8 |
reduction |
1000 |
2000 |
200 |
salt |
3 |
6 |
1 |
pepper white, fine and freshly ground |
2 |
4 |
.5 |
Method
for the reduction
Put everything into a saucepan and reduce by one third. Strain and
weigh the reduction. If it weighs less than the specified yield top
to the correct amount with cold water. If it weighs more, return
to the heat and reduce further. Reduction keeps indefinitely refrigerated
in an airtight container.
for the hollandaise sauce
Warm the mixer bowl, put the whole eggs into hot water, warm the
reduction, lemon juice and butter everything should be luke warm,
approximately 35°C. Drain the water from the eggs and (reserving
the whites for another purpose) separate the egg yolks into the
mixing bowl, whisk together, and without delay start dripping the
warmed clarified butter into the egg yolks, continuing until completely
incorporated – exactly
the same as you would when making mayonnaise. Add the
reduction, lemon juice, finally, the zest, salt and pepper.
Your hollandaise should have a thin anglaise consistency
with absolutely no butter separation. If you have specks of solid
butter you have not made the recipe properly and it will not hold
for several days. Whisk well and pack into litre containers or cryovac
in portion size and refrigerate.
To cook
Before taking your portion from the mass always give the hollandaise a good whisk to make sure that the ingredients are evenly distributed and whisk until light and voluminous over boiling water.
Copyright © text and recipe Ann Oliver 2008
