The ONLY hollandaise recipe you’ll ever need with Pierre Koffmann | Meet your Maestro | BBC Maestro

Melt 250 grams of butter in a pan over low heat to clarify it, separating the milky solids from the clarified butter.

Chop shallots and combine them with white wine vinegar in a pan, cooking until all the liquid evaporates.

Prepare 6 egg yolks, adding half a shell of water for each yolk (3 shells total).

Remove the foam from the clarified butter and set it aside, keeping only the clarified portion.

Combine the shallot reduction with the egg yolks and water in a bowl.

Set the bowl over a double boiler with gently boiling water, whisking the mixture in a figure-eight motion for 5-10 minutes until fluffy.

Check the consistency of the sabayon by making a mark with the whisk; it should slowly cover the mark if ready.

Slowly incorporate the clarified butter into the sabayon, ensuring both are at roughly 40°C to avoid cooking the eggs too much.

Season the hollandaise sauce with salt, white pepper, and a squeeze of lemon juice to taste.

Trim the woody ends off the asparagus and cut them to the same length for even cooking.

Boil salted water and cook the asparagus until tender but still slightly crunchy, checking with a knife for doneness.

Cool the asparagus quickly in an ice bath to stop the cooking process.

Plate the asparagus and drizzle with the hollandaise sauce.

Equipment Needed

Dietary

Allergens