Brilliant Base
Light Hollandaise
20 mins
Easy
20 Servings
This lighter version of a classic Hollandaise sauce is not quite a Brilliant Base, but more of a 'mother sauce' you can use to produce a variety of different condiments to go with some of your favourite dishes and our Elevated classics.
About This Recipe
New to the Elevated stable is this lighter version of a classic Hollandaise sauce. Not quite a Brilliant Base as it doesn’t keep for long, but what we are calling a ‘mother sauce’ as it allows you to spin off into many other sauces.
Classically cooked out, we’ve used set Greek yoghurt to enhance the flavour and reduce the fat content. White wine vinegar, lemon juice, aniseed, herb stalks and mustard enrich the flavours, and everything is brought together by vitamin D-rich egg yolks.
Season, then choose, straight up, with chopped tarragon and chervil for a Bearnaise sauce, or fold our BB Tomato Fondue through for a fabulous sauce cheron.
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Ingredients
Nutrition Per Serving
Calories
130
Fats
8G
Carbs
22G
Protein
2G
Method
Separate the egg yolks into a heat proof bowl, lightly stir and add the mustard stirring again
In a separate pan, add the vinegar and a selection of herb stalks, bring to the boil and allow to reduce to around 50% of the original amount
Allow to cool slightly, then pour this through a sieve into the egg yolks and whisk in
Add the butter and yoghurt and whisk in thoroughly
Bring a pan of water to the boil and reduce to a simmer
Place the bowl with the egg yolk mix on top of the pan to form a wet Bain Marie.
Whisk the sauce vigorously to heat through to 75C/170F
The sauce should now form thick ribbons
For Bearnaise sauce, add 1tsp chopped chervil and 1tsp chopped tarragon
For sauce choron mix 50:50 with our BB Tomato Fondue