Hollandaise Sauce - CHEF TOMMY PROSSER
Learn Chef Tommy Prosser's classic Hollandaise sauce recipe using high-quality ingredients and a clever reduction technique. Perfect for elegant brunch dishes!
Ingredients
- 250 G Red onion thinly sliced
- 1/4 Bunch Tarragon
- 2 Sprigs Thyme
- 20 G Cracked Black pepper
- 375 ML White wine
- 500 ML White wine vinegar
- 1 Whole egg
- 2 Egg yolk
- 35 G Hollandaise reduction
- 300 G Ghee
- To taste Salt
- Small pinch Cayenne
- 1/4 Lemon juice
- To taste Black pepper
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