Hollandaise Sauce Masterclass
In this sauce masterclass James describes how to get hollandaise, béarnaise and maltese sauce just right! Simple when you know how!
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Cooking tools:
- Food processor
- Fine-mesh sieve
- Microplane
- Kitchen scale
- Saucepan
- Mixing bowl
- Whisk
- Cutting board
- Chef's knife
- Measuring spoon
- Stove
Ingredients
- 3 large egg yolks
- 300g clarified butter
- 4 tbs white wine vinegar
- 6 white peppercorns
- 1 shallot peeled and diced
- 1 blood orange
- 1 tsp chopped tarragon
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