Dutch Sauce, Hollandaise Sauce

Clarify butter by letting it stand in a water bath. Carefully decant butterfat from settled buttermilk and chill to about 45 °C.

For the peppercorns, reduction, shallots, salt, white wine vinegar, white wine and water (1) as good as completely reduce: the flavors are thereby first leached, and then concentrated. Then dilute with water (2): the aggressive acidity of the reduction would otherwise impair the emulsifying effect of the egg yolk lecithins.

Whisk the diluted reduction together with egg yolk in an 80 °C water bath to a loose creamy consistency.

Outside the water bath, regularly whisk the clarified butter into the egg yolk mixture in a fine thread.

Season with salt, cayenne and juice of one lemon.

Press the sauce through a dry straining cloth.

Meanwhile, keep the sauce in a lukewarm place with the lid closed.

If the sauce curdles, beat an egg yolk with a little water in a bain-marie and stir in the curdled sauce drop by drop. As soon as this part starts to thicken, you can stir in the rest a little faster.

Tip: Instead of clarified butter, you can also use butter in most cases.

Related Recipes:

Warm Emulsified Sauces – Sauce Hollandaise & CoOnce you get the hang of preparing warm emulsified sauces, you can create numerous sophisticated sauces with... Flour Sauces – Basic Recipe to One ThirdThe basis of a large number of hot tunks and soups is roux / roux. Flour with butter as light yellow or... Plaice with Kitchen Herb Mustard Foam Sauce & Potato SticksPlaice with herb and mustard sauce, crispy potato sticks and asparagus vegetables For the sauce, rinse the... Caponata with Fried Prawns – Mario GambaIn a saucepan, gently sauté the shallots with a little olive oil for a minute or two, add the diced... Veal Escalope with Lemon and Herb Foam SauceA great pasta dish for any occasion: Sauté shallot in enough butter until translucent, extinguish with wine... Brittle with Fruit SauceBring water and the same mass of sugar to a boil and mix with orange liqueur. Beat the egg yolks with... Garlic Mayonnaise – AioliSqueeze the garlic cloves. Combine the sauce ingredients except for the oil and mustard. Stir with the whisks... Vitello Tonnato – Poached Veal in Tuna PasteParry the veal nut if necessary and tie in give. Brown on all sides in oil and remove. Sauté root vegetables... Basket Cake with Marzipan and SugarPreparation of the sponge: marzipan, egg yolks and spices stir until smooth. Beat the egg whites and sugar... Mulled Wine CupcakesFor the mulled wine cupcakes, preheat the oven to 185 °C hot air. Prepare the ingredients, bring the butter...