MirepoixHollandaise with the vinegar reduction rebuilt around tarragon and shallot. The sauce for grilled beef, and the reason anyone learns emulsions.
| Time | |
|---|---|
| Servings | 4 |
| Difficulty | Hard |
| Equipment | Small saucepan, heatproof bowl, whisk, fine sieve |
| Mother sauce | Hollandaise |
Contains raw egg — not for pregnancy, young children or anyone immunocompromised.
- 30 g — shallot
- 10 g — tarragon
- 60 ml — white wine vinegar
- 60 ml — dry white wine
- 1 pinch — cracked black pepper
- 3 pc — egg yolk
- 180 g — clarified butter
- 3 g — salt
- Simmer the shallot, half the tarragon stalks, vinegar, wine and pepper until only two tablespoons remain. Strain and cool to lukewarm.
- Whisk the yolks into the reduction over steaming water until they ribbon, then take the bowl off and add the warm butter in a thread exactly as for Hollandaise.
- Finish with the remaining tarragon leaves, chopped at the last moment. Chopped early, tarragon turns grassy and bruises the sauce.
Grilled steak, lamb chops, thick white fish, asparagus.
Compared with Hollandaise
- Added: shallot 30 g, tarragon 10 g, dry white wine 60 ml
- Not used: water, lemon juice
- Different amount: white wine vinegar 60 ml (Hollandaise: 30 ml)
- Same amount: cracked black pepper 1 pinch, egg yolk 3 pc, clarified butter 180 g, salt 3 g
Both recipes serve 4.
- One serving (1 of 4): shallot 7.5 g, tarragon 2.5 g, white wine vinegar 15 ml, dry white wine 15 ml, clarified butter 45 g, salt 0.75 g
- Double batch (8 servings): shallot 60 g, tarragon 20 g, white wine vinegar 120 ml, dry white wine 120 ml, egg yolk 6 pc, clarified butter 360 g, salt 6 g
In the same library
- Bordelaise — 35 min · Medium
- Choron — 30 min · Hard
- Maltaise — 22 min · Hard
- Mousseline — 22 min · Hard
- Noisette — 25 min · Hard
- Why an emulsion breaks — 8 min · Medium
Source · Mirepoix · Auguste Escoffier, Le Guide Culinaire (1907), no. 33