MirepoixHollandaise lightened with whipped cream just before serving. Twice the volume, half the weight, and it will not wait.
| Time | |
|---|---|
| Servings | 4 |
| Difficulty | Hard |
| Equipment | Heatproof bowl, whisk |
| Mother sauce | Hollandaise |
Contains raw egg — not for pregnancy, young children or anyone immunocompromised.
- 3 pc — egg yolk
- 160 g — clarified butter
- 80 ml — double cream
- 5 ml — lemon juice
- 3 g — salt
- Make a Hollandaise and let it come down to just warm. Cream folded into a hot sauce melts instead of lifting it.
- Whip the cream to soft peaks — not stiff — and fold it in with a spatula in three goes. Serve within ten minutes.
Poached salmon, soufflés, steamed vegetables.
Compared with Hollandaise
- Added: double cream 80 ml
- Not used: white wine vinegar, water, cracked black pepper
- Different amount: clarified butter 160 g (Hollandaise: 180 g)
- Same amount: egg yolk 3 pc, lemon juice 5 ml, salt 3 g
Both recipes serve 4.
- One serving (1 of 4): clarified butter 40 g, double cream 20 ml, lemon juice 1.25 ml, salt 0.75 g
- Double batch (8 servings): egg yolk 6 pc, clarified butter 320 g, double cream 160 ml, lemon juice 10 ml, salt 6 g
In the same library
Source · Mirepoix · Auguste Escoffier, Le Guide Culinaire (1907)