MirepoixHollandaise built on browned butter. One change to the fat and the sauce tastes of hazelnut — which is what its name says.
| Time | |
|---|---|
| Servings | 4 |
| Difficulty | Hard |
| Equipment | Small saucepan, heatproof bowl, whisk |
| Mother sauce | Hollandaise |
Contains raw egg — not for pregnancy, young children or anyone immunocompromised.
- 200 g — butter
- 3 pc — egg yolk
- 30 ml — water
- 15 ml — lemon juice
- 3 g — salt
- Melt the butter and keep it on the heat until the milk solids at the bottom turn the colour of a hazelnut shell and the smell changes. Take it off one shade early — it keeps darkening in the pan.
- Let it settle, then pour off the clear browned butter and leave the burnt solids behind. Those solids are bitter and they do not emulsify.
- Whisk the yolks with the water over steam to the ribbon, then thread in the browned butter at 55–60 °C. Hotter than that and the emulsion splits faster than with plain butter, because there is less water left in it.
Poached white fish, asparagus, veal escalope.
Compared with Hollandaise
- Added: butter 200 g
- Not used: clarified butter, white wine vinegar, cracked black pepper
- Different amount: lemon juice 15 ml (Hollandaise: 5 ml)
- Same amount: egg yolk 3 pc, water 30 ml, salt 3 g
Both recipes serve 4.
- One serving (1 of 4): butter 50 g, water 7.5 ml, lemon juice 3.75 ml, salt 0.75 g
- Double batch (8 servings): butter 400 g, egg yolk 6 pc, water 60 ml, lemon juice 30 ml, salt 6 g
In the same library
- Why an emulsion breaks — 8 min · Medium
- Béarnaise — 25 min · Hard
- Choron — 30 min · Hard
- Maltaise — 22 min · Hard
- Mousseline — 22 min · Hard
- Eggs with hollandaise — 30 min · Medium
Source · Mirepoix · Auguste Escoffier, Le Guide Culinaire (1907), no. 36