CookEat Recipe
Hollandaise-Bien Sauce
A warm yolk, clarified-butter and cream sauce with a lemon-herb vinegar reduction.
Method
Steps
Step 1
Freshly crush the white pepper. Peel and chop the shallot. Put them in a saucepan with the parsley, chervil, rind of a quarter lemon and vinegar. Reduce gently to one quarter of the starting liquid, then strain through clean cheesecloth into a heatproof bowl.
Step 2
Add plain commercially pasteurized egg yolks equivalent to two yolks, following the package equivalence, and whisk briskly for one minute. Set the bowl in a saucepan of boiling water reaching halfway up its sides and whisk for three minutes.
Step 3
Whisk in the hot clarified butter drop by drop, then the thick cream drop by drop. Add the salt and cayenne, mix well and strain through clean cheesecloth into a warmed sauce bowl. Serve promptly.
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