Verjuice Hollandaise

INGREDIENTS

  • 1 Fresh bay leaf
  • 6 Peppercorn
  • 150g Unsalted butter
  • 4 Egg yolks
  • To taste Salt flakes
Print Recipe

In a non reactive saucepan combine the Verjuice, bay leaf and peppercorns. Place over a high heat and reduce to two tablespoons of syrup.

Place the unsalted butter into a small pot and place over a high heat and cook for 5 to 6 minutes until nut brown, then remove from heat. The butter will turn nut brown at approximately 150C. Immediately remove from the heat, pour into a heat proof jug and leave for 5 – 6 minutes to cool a little.

In the food processor combine the egg yolks with cooled Verjuice reduction and whiz to emulsify. Make sure the butter is quite warm – it needs to be about 70C. Whilst the food processor is running slowly pour in the warm nut brown butter to the egg mixture, like making a mayonnaise and till the thickness of one. Check seasoning and adjust.