Sauce Trianon
A classic sauce made by enriching Hollandaise with Sherry wine, perfect for seafood or vegetables.
Ingredients
- 3 Egg yolks (Use fresh, high-quality eggs)
- 1 tablespoon Lemon juice (Freshly squeezed)
- 10 tablespoons Unsalted butter (Melted and clarified)
- 1.5 tablespoons Sherry wine (Dry Sherry is recommended)
- 0.125 teaspoon Salt (To taste)
- 0.0625 teaspoon White pepper (Pinch, to taste)
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Instructions
- 1In a heatproof bowl set over a saucepan of simmering water (double boiler), whisk together the egg yolks and lemon juice until pale and slightly thickened. Be careful not to let the bowl touch the water.
- 2Gradually whisk in the melted and clarified butter, a tablespoon at a time, until the sauce is thick and emulsified. Continue whisking constantly to prevent curdling.
- 3Remove the bowl from the heat and gradually whisk in the Sherry wine. Season with salt and white pepper to taste.
- 4Serve immediately over fish, vegetables, or eggs. If not serving immediately, keep warm in a thermos or over a very low heat, whisking occasionally.
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