By Torben Bouterse - Restaurant 1397
Tarragon Soy Sauce hollandaise
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''This base sauce opens up so many possibilities! Delicious with red meat, oysters and fish, or on the BBQ with pointed cabbage and aged cheese, classic glazed carrots and much more. Also lovely with a poached egg and toasted brioche.''
Ingredients
- 25 g natural vinegar
- 25 g Tomasu Tarragon Soy Sauce
- 4 egg yolks, preferably as fresh as possible
- 50 g melted butter
- A pinch of Tomasu salt
Preparation
- Mix the natural vinegar with the Tomasu Tarragon Soy Sauce and warm the mixture briefly.
- Put the egg yolks in a suitable bowl and add the vinegar and soy sauce mixture. Whisk over a bain-marie until light and foamy.
- Slowly add the melted butter to the egg yolk mixture while whisking continuously. Keep whisking so the butter emulsifies properly and forms a smooth, well bound sauce.
- Season the hollandaise with a small pinch of Tomasu salt.
- Serve immediately. You can keep the hollandaise warm briefly if needed, but avoid letting it get too hot so the sauce does not split.
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