Miso Hollandaise
by Editorial Staff
Summary
| Prep Time | 20 mins |
| Cook Time | 30 mins |
| Total Time | 50 mins |
| Course | Sauce |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 4 medium egg (s)
- 200 ml white wine, sweeter
- 100 ml rice vinegar
- 200 ml vermouth (Martini Bianco or Noilly Prat)
- 200 g butter
- 2 tablespoon miso paste (Shiro Miso)
- 10 black peppercorns
- 1 medium shallot (s)
- 1 pinch (s) cayenne pepper
- salt
- 1 squirt lemon juice
Print Recipe
Pin Recipe Instructions
- 1. Peel and chop the shallots and crush the pepper with a mortar. Put together with the wine, martini and rice vinegar in a small saucepan and reduce to 100 ml over medium heat.
- 2. Meanwhile clarify the butter on a low temperature (do not boil). Then skim off the solid components of the butter.
- 3. Sift the reduction and let it cool down.
- 4. Separate the eggs and give the yolks to reduce. Stir continuously over low heat until a smooth cream is obtained.
- 5. Remove the cream from the stove, add the cayenne pepper and slowly stir in the clarified butter.
- 6. Mix 2 tablespoons of the cream with the miso paste in an extra bowl. Then put it back in the pot.
- 7. Season to taste with lemon and salt.
- Bon appetit, if you liked it, please link me in your Insta story 🙂
- All the best
- Your all colors
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