Salmon and Hollandaise Puff Pastry Tart

The principle of making a hollandaise sauce is to create an emulsion of egg yolks and butter.

Using of the basic hollandaise sauce you can make lots of other sauces including:

  • Bearnaise – add tarragon to the hollandaise
  • Maltaise– add the juice of blood orange
  • Choron – a variation of béarnaise without tarragon or chervil, plus added tomato purée or tomato juice
  • Paloise – is a version of béarnaise with substituted for tarragon

The classic way

  1. Create a ban marie by placing a large bowl over a saucepan of simmering water, making sure that the bowl is not in contact with the water.
  2. Melt the butter over low heat.
  3. Whilst this is melting slowly make a reduction in a separate pan of white wine vinegar, black peppercorns and put aside to cool slightly.
  4. When this has cooled slightly, put the yolks in a clean stainless steel bowl and strain the vinegar reduction into the egg yolks, making sure that the vinegar isn’t too hot as the vinegar will cook the egg yolks too quickly.
  5. Whisk the egg yolks and vinegar together over a very gentle heat.
  6. Take the melted butter and slowly start adding this to the eggs & vinegar until reaching the desired consistency (which isn’t too thick).  Once the desired consistency is reached, season with lemon juice, salt and pepper.
  7. Once the sauce is made you have to be careful as it will split quite easily.
  8. When the sauce is complete, it needs to be kept in a warm place (i.e. the side of an aga), until you need to use it.  It will hold like this for approximately one hour.

If the sauce splits whilst you are making it there are various ways of rescuing it:

  • adding a couple of ice cube
  • adding a tablespoon of boiling water

The quick way

This quick version of the classic recipe achieves the same desired result. 

  1. Crack the egg yolks straight into a food processor.
  2. As before, still reduce the white wine vinegar and the black peppercorns in a pan, allowing this to cool before being strained and adding to the egg yolks.
  3. Melt the butter in a pan.
  4. Start to process the egg yolks and white wine reduction, adding the melted butter slowly.
  5. Once the mixture has come together, add the lemon juice and add salt and pepper if needed.

 

If you would like to learn more about how to make the different sauces then attend our Stocks & Sauces course.

 

Clare is the founder of Seasoned Cookery School. She is passionate about inspiring people with food and creating memorable experiences for everyone who passes through the Seasoned door.


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