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Hollandaise Sauce Recipe (Modern)

 40 g White wine vinegar
 20 g Shallots
 110 g Eggyolks
 180 g Butter
 10 g Lemonjuice
 Salt
 Pepper, ground black
1

Finely chop the shallot and place it in a pot with the white wine vinegar.

2

Reduce by half, then strain through a fine sieve.

3

Vacuum-seal the reduction with the remaining ingredients in a vacuum bag.

4

Cook in a water bath for 15 minutes at 70°C.

5

Remove from the vacuum bag and blend everything together.

6

Strain through a sieve into a siphon and charge with 2 cartridges.