The Secrets of Sauces: recipes for hollandaise and its sisters
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
- Kitchen scale
- Fine-mesh sieve
- Chef's knife
- Cutting board
- Measuring cup
- Stove
- Pot
- Mixing bowl
- Whisk
- Spoon
Ingredients
- White peppercorns: 10
- White wine vinegar: 100ml
- White wine: 200ml
- Tarragon: 1 sprig
- Egg yolks: 4
- Melted butter: 500ml
- Fine salt
- Lemon juice
- Milk: 100ml
- Shallots: 2. finely diced
- Tarragon: handful. chopped
- Chives: handful. chopped
- Mint: handful chopped leaves
- Tomato paste: 50g
- Whipped cream: 100ml. lightly whipped. folded in
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