Classic Hollandaise: Simple & Delicious to Prepare

Hollandaise Espuma

Ingredients for the Reduction:

• 100 ml white wine
• 50 ml white wine vinegar
• Juice of half a lemon
• 1 tsp black peppercorns
• 1 pinch of salt
• 1 large onion, roughly chopped
• 1 bay leaf

Ingredients for the Hollandaise:

• 3 egg yolks
• 200 g clarified butter
• Salt, to taste
• 1 pinch of cayenne pepper (optional)

Preparation:

Prepare the Reduction:

In a small pot, combine white wine, white wine vinegar, lemon juice, peppercorns, salt, and the roughly chopped onion. Bring the mixture to a boil over medium heat, then reduce to low heat. Let the liquid simmer until it is reduced to about 2/3. After reduction, strain the liquid through a fine sieve into a bowl to remove the solid components. Set aside the clarified liquid and let it cool (to lukewarm).

Prepare the Hollandaise:

In a heatproof container, whisk the egg yolks with the prepared reduction. Place the container over a water bath, ensuring that the bottom of the container does not touch the water. Warm the mixture while stirring constantly until it thickens and becomes creamy. Be careful not to let the mixture get too hot to avoid curdling the egg yolks. Slowly whisk in the clarified butter in a thin stream until the sauce reaches a smooth, thick consistency. Season with salt and optional cayenne pepper.

Fill into Espuma Bottle:

Fill the finished Hollandaise through a fine sieve into a clean espuma bottle. Insert the cartridges according to the instructions of the espuma bottle. Close the bottle and let it rest at room temperature for 2 hours.

Before Serving:

Before use, shake the espuma bottle vigorously to foam the Hollandaise and distribute it evenly.

• Ensure that the egg yolks and the reduction do not get too hot to prevent the egg yolks from curdling.
• The Hollandaise sauce is best fresh and should ideally be served immediately. However, using an espuma bottle can provide an interesting texture and presentation, especially for special occasions.

1. Place the egg yolks and the prepared reduction into a tall container.
2. Dip the immersion blender into the container with the egg yolks and reduction. Start blending, then slowly and steadily add the clarified butter while continuously blending to form an emulsion.
3. Continue blending until the sauce thickens and becomes creamy. Once the sauce reaches the desired consistency, season with salt and optional cayenne pepper.

• Fill the finished Hollandaise through a fine sieve into a clean espuma bottle.
• Insert the cartridges according to the instructions of the espuma bottle.
• Close the bottle and let it rest at room temperature for 2 hours.
• Before use, shake the espuma bottle vigorously.

• This method is ideal for those who prefer a quick and uncomplicated preparation.
• Using a tall container prevents splattering and allows for better control while blending.