componentL4 · expertHistory unverifiedscratch: kitchen
Expert sabayon hollandaise
hollandaise-expert · sauce · French
About
Expert hollandaise: yolk sabayon over a controlled bath, mounted with warm clarified butter.
History Unverified
History left blank until a sourced sketch is reviewed.
Sources
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Skill ladder
- L1 Blender hollandaise
- L2 Classic hollandaise
- L3 Clarified-butter hollandaise
- L4 Expert sabayon hollandaise · this page
Uses
- Egg yolk 40 g
- Clarified butter fat 200 g
- Lemon juice 15 g
- Water 20 g
- Salt 2 g
- White pepper 0.5 g
Preparations used
Used in
- Eggs Benedict dish
- Advanced Eggs Benedict dish
- Classic Eggs Benedict dish
- Expert eggs Benedict dish
- Eggs Florentine dish
- Advanced Eggs Florentine dish
- Classic Eggs Florentine dish
- Glazed carrots dish
- Advanced Glazed carrots dish
- Classic Glazed carrots dish
- Asparagus hollandaise dish
Similar in this layer
Full raw-ingredient roll-up
Secondary view: every leaf ingredient with its path.
- 200.0 g Unsalted butterpath hollandaise-expert → clarified-butter-prep → unsalted-butter
- 40.0 g Egg yolkpath hollandaise-expert → egg-yolk
- 20.0 g Waterpath hollandaise-expert → water
- 15.0 g Lemon juicepath hollandaise-expert → lemon-juice
- 2.0 g Saltpath hollandaise-expert → salt
- 0.5 g White pepperpath hollandaise-expert → white-pepper