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Brown Butter Tartare Hollandaise

For Brown Butter Tartare Hollandaise


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


  • 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


  • 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


  • 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

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