Use hollandaise for your vegetables and bread

Here’s how to make and where to use this basic sauce

Apr 20, 2017 |

Hollandaise

 

INGREDIENTS

300 g butter

6 pcs eggs

1 pc lemon

Nutmeg

Sea salt

PROCEDURE

  1. Make clarified butter. Chop 300 g butter into cubes to melt it easier in the pot. Once clear, strain and set aside.
  2. Emulsify six egg yolks with 100 ml water in a bain marie.
  3. Once sabayon is achieved, slowly add the clarified butter.
  4. Season the mixture with the juice of one lemon. Season with sea salt and nutmeg.
  5. Portion the hollandaise into two bowls.

 

Blanched asparagus with fleurette cream

nolisoli recipe hollandaise

INGREDIENTS

Hollandaise

100 g creme fraiche

Thyme

250 g asparagus

Extra-virgin olive oil

Sea salt

Pepper

Frisée or curly endive

PROCEDURE

  1. Add 2 tbsp of creme fraiche into hollandaise to make the fleurette cream.
  2. Finely chop thyme.
  3. Boil the asparagus. Once cooked, shock in an ice bath. Remove from water and set on a plate. Drizzle with extra-virgin olive oil. Season with sea salt and pepper.
  4. Arrange asparagus on a plate. Top with fleurette cream
  5. Garnish with frisée or curly endive and thyme.

 

Smoked salmon with bavaroise sauce

nolisoli recipe hollandaise

INGREDIENTS

Hollandaise

100 g horseradish cream

Chopped thyme

250 g smoked salmon

Sourdough bread

Sea salt

Extra-virgin olive oil

Pepper

1 packet frisée

1 packet curly endive

PROCEDURE

  1. Fold 1 tbsp horseradish cream into hollandaise.
  2. Prepare sourdough. Season both sides of each slice with extra-virgin olive oil, then toast in a pan over medium heat.
  3. Season the sourdough toast with sea salt and pepper.
  4. Arrange smoked salmon on top of the sourdough toast. Top with frisée and curly endive.
  5. Season with pepper.
  6. Add bavaroise sauce on top or on the side of the smoked salmon toast. Garnish with thyme.

 

TAGS: Asparagus bavaroise sauce fleurette cream hollandaise salmon