clas­sic hol­landaise recipe

Epicure - - COVER STORY -

re­duc­tion

• 24 pep­per­corns, crushed • 2 shal­lots, minced

• 225g white wine vine­gar • 225g wa­ter

» In a pan, heat all the in­gre­di­ents un­til the vol­ume is re­duced to 1/3. Strain and set aside.

hol­landaise sauce

• 8 egg yolks • re­duc­tion

• 680g but­ter, clar­i­fied • lemon juice, to taste • a pinch of salt

» In a mix­ing bowl, add egg yolks and re­duc­tion, and mix un­til com­bined.

» Place the mix­ing bowl on a bain marie. While whisk­ing, slowly in­cor­po­rate clar­i­fied but­ter un­til mix­ture emul­si­fies and be­comes thick. It should coat the back of a spoon.

» Sea­son with lemon juice and salt.

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