French Mother Sauces: Hollandaise (Hollandaise over Broccollini)
Cook Time 🍳
1 of 5 Protege Series: Hollandaise Class
Bonjour gastronomes! Step into the world of Chef Tyler, and delve into the secrets of French cuisine with our French Mother Sauce Series! Taking inspiration from culinary legends, Julia Child and Escoffier, this multi-day class series will transform your culinary skills as you master the five classic French Mother Sauces, and unveil their secret role in countless iconic recipes.
- 1 shallot
- ½ cup dry white wine
- ¼ cup Champagne vinegar
- ¼ cup water
- ½ teaspoon black peppercorns
- 4 egg yolks
- ½ cup clarified butter
- 1 lemon
- 1 bunch broccolini
- Balinese Truffle Salt, to taste
- Cutting board
- Large pot with lid
- Medium pot
- Small pot
- Fine mesh strainer
- Small bowl
- Medium mixing bowl
- Plastic wrap
- Slotted spoon
MISE EN PLACE 🥄
Bring a large pot filled with water to a boil, covered, over high heat.
- Fill the medium pot halfway with water and bring to a simmer over medium heat.
- Peel and slice the shallot.
- Place the shallots, white wine, Champagne vinegar, water, and peppercorns into a small pot and place on the stove on high heat.
- Rapidly reduce by half and then strain into a bowl, making sure to press down on the solids to extract as much reduction as possible. This is the hollandaise reduction.
- Wash and dry the small pot. Place the clarified butter into the cleaned pot and melt over medium-low heat.
- Trim the ends of the broccolini and set them aside on a plate for cooking later.
HOW TO COOK 🍳
Place the egg yolks and hollandaise reduction in a metal bowl and set over the 2 quart pot with simmering water. Whisk constantly, taking the bowl on and off the heat, until the yolks have thickened and cooked through.
- Remove from the heat and continue whisking as you slowly drizzle in the melted butter. Season with lemon zest, lemon juice, and Balinese Truffle Salt. Cover with plastic wrap and set aside in a warm place.
- Bring the large pot of water to a boil over high heat and season with kosher salt. Blanch the broccolini in boiling water until al dente, about 3-4 minutes.
- Remove the broccolini from the water with the slotted spoon and place onto a serving plate. Cover with hollandaise sauce and a sprinkle of finishing salt. Congratulate yourself on mastering the first of the Classic French Mother Sauces!!