Episode 3 - Hollandaise, Poached Egg, Toasted Brioche, Ham and Black Truffle Spread
Here's a quick brunch recipe that is so easy to follow through. It is a common & popular brunch menu item. You can cook this dish over this coming weekends for your family and friends. We are so sure that they will love it!
Part 1: Hollandaise Sauce
½ tsp Black Peppercorns, toasted and cracked
1 tbsp Shallots, chopped
¼ cup White Wine Vinegar
3no Egg Yolks
1 cup Clarified Butter
2 tsp Lemon Juice
As needed Salt and Pepper
Combine peppercorns, shallots and vinegar in a pot and reduce over medium heat till au sec (Note: Au sec refers to a liquid that has been reduced by heating until it is nearly dry.)
Strain the vinegar reduction, set aside and allow it to cool lightly.
Set up a bain marie on the stove over low heat, in the mixing bowl, pour in the egg yolks and the vinegar reduction.
Whisk the egg yolks constantly until the yolks fall in ribbons from the whisk and thickens.
Gradually whisk in clarified butter into the egg mixture constantly. If the sauce becomes too