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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
Hollandaise Sauce
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


the people behind Galaxy Guidesfood editor and publisher
Ann Oliver
food-editor@galaxyguides.com

champagne editor
Kaaren Palmer
kaaren.palmer@galaxyguides.com

Contibutors

Jan Bowman
Political comentator, briliant photographer…farmers’s market obsessed…Brisbane based.

Olivia Stratton Makris
Masters of Gastronomy, NYC, Spain and constant assistance and editorial suggestion…Adelaide based.

Michael Martin…Northern America 2016.Photographic assistance Kym Martin…Adelaide based.

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copyright © text, recipes and images Ann Oliver & Kaaren Palmer 2016.