Miso Hollandaise

Summary

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

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Instructions

1. 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. 2. Meanwhile clarify the butter on a low temperature (do not boil). Then skim off the solid components of the butter.
3. 3. Sift the reduction and let it cool down.
4. 4. Separate the eggs and give the yolks to reduce. Stir continuously over low heat until a smooth cream is obtained.
5. 5. Remove the cream from the stove, add the cayenne pepper and slowly stir in the clarified butter.
6. 6. Mix 2 tablespoons of the cream with the miso paste in an extra bowl. Then put it back in the pot.
7. 7. Season to taste with lemon and salt.
8. Bon appetit, if you liked it, please link me in your Insta story 🙂
9. All the best
10. Your all colors