Brown Butter Tartare Hollandaise
- serving for 3-4
- 0.5 hours
- pan
For Brown Butter Tartare Hollandaise
Ingredient
butter 250 g
egg yolks 4 pc
water few drops
sherry vinegar few drops
gherkins 1 handful
capers 1 handful
dill 1 handful
flat parsley 1 handful
salt & lemon juice to taste
Directions
Chop capers, gherkins, dill and parsley
Brown the butter over a medium heat and set aside to cool slightly
Whisk egg yolks with a few drops of water and vinegar on top of simmering water until doubles in size
Remove from the heat and stream in butter whisking constantly until hollandaise forms
Stir through the capers, gherkins, dill and parsley
Season to taste with salt and lemon
Principles
- Brown butter: milk solid in butter toasted through melting point result in nutty flavor
- Add oil to yolk gradually: oil can be broken into small droplet to emulsify properly
- Heat in hollandaise: stabilize the emulsion, thicken sauce, partially pasteurize & cook the eggs
- Double boil: heat is controlled & cook slowly and evenly, reducing the risk of curdling
Notes
- 1 pound=16 ounces=453 g ; 1 tablespoon=15 g ; 1 teaspoon=5 g
- Hollandaise: a mixture of egg yolk, melted butter, and lemon juice/white wine vinegar
- Gherkins: a type of pickled cucumber
- Add a tiny splash of water if sauce is too thick
- Reheat in bowl over a pan with very gently simmering water
- Sauce will split over 60c
credit to chefthombateman