Secrets of Sauces: Hollandaise
Chef Mark Moriarty shows us how to prepare Hollandaise sauce as part of FDL's Secrets of Sauce series.
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Cooking tools:
- Siphon gun
- Fine-mesh sieve
- Kitchen scale
- Whisk
- Mixing bowl
- Pot
- Stove
- Chef's knife
- Cutting board
- Measuring cup
- Spoon
Ingredients
- White peppercorns: 10
- White wine vinegar: 100 ml
- White wine: 200 ml
- Tarragon: 1 sprig
- Egg yolks: 4
- Melted butter: 500 ml
- Fine salt
- Lemon juice
- Milk: 100 ml
- Shallots: 2. finely diced
- Tarragon: handful. chopped
- Chives: handful. chopped
- Mint: handful chopped leaves
- Tomato paste: 50 g
- Whipped cream: 100 ml. lightly whipped. folded in
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