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Sauce hollandaise
Sauce hollandaise, cuisine francaise, pour 6 convives. Comptez 10 minutes de preparation et 15 minutes de cuisson. Le plat se tient seul, avec une garniture simple.
- Préparation
- 10 min
- Cuisson
- 15 min
- Pour
- 6
Ingrédients
- jaunes d'oeuf — 4 (80 g)
- White vin vinegar — 20 ml
- Water — 20 ml
- White peppercorns, crushed — 2 g
- echalote, minced — 20 g
- Clarified beurre, at 45–50 °C — 250 g
- citron juice — 20 ml
- sel fin — 4 g
- Cayenne — 0.3 g
Méthode
- Reduce vinegar, water, echalote and peppercorns to 15 ml; strain and cool slightly.
- Whisk yolks with the reduction in a round-bottomed bowl over a bain-marie.
- Cook to the ribbon at 65 °C — the whisk leaves clear trails and the foam turns dense (about 4–5 min). Never stop whisking.
- Off the bain-marie, add clarified beurre in a thin stream, whisking constantly.
- Season with citron juice, sel and cayenne; adjust thickness with 10 ml warm water if needed.
- Hold at 55–60 °C (a warm bain-marie, off heat), whisking occasionally, up to 1 h.
- If it splits: whisk a teaspoon of warm water in a clean bowl and re-emulsify the sauce into it drop by drop.
La méthode est dans Sola
Les ingrédients restent sur la page. La méthode est dans l’application Sola.
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