Truffle Hollandaise

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Credit: Patrick Hoogerhyde, Executive Chef, Glacier BrewHouse, Anchorage, Alaska
Sizzle, Fall 2010


0.25 t. peppercorns
1 bay leaf
1.5 T. white wine vinegar
1-2 oz. water
3 egg yolks
1 cup clarified butter, warm
1 oz. truffle oil
0.5 oz. lemon juice
0.25 t. kosher salt
0.25 t. pepper


Method: In sauté pan, combine peppercorns, bay leaf and vinegar; reduce au sec. Add water; remove bay leaf. Add to egg yolks; in double boiler, whip to ribbon stage. Gradually emulsify butter into egg mixture, whisking constantly. Whisk in truffle oil and lemon juice. Season with salt and pepper. Reserve.


0.75 pint


Sauce/Dressing/Rub, Sizzle

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