Choron Hollandaise
The hollandaise breaks if it gets too hot — keep it warm, not hot.
About an hour if you’re slow · About 30 minutes if you push
Method
chefjasonmckinney.com/recipes/choron-hollandaise
- 1
Make tomato reduction. Place fresh tomato and tomato paste in a pot over medium heat. Cook down 15–20 minutes, stirring occasionally, until reduced to about 80g. Strain through a fine-mesh sieve.Timer: 15 min
- 2
Season tomato. Whisk red wine vinegar and Tabasco into the tomato reduction. Season with sea salt. Set aside and keep warm.
- 3
Make hollandaise. In a heatproof bowl over simmering water (bowl not touching water), whisk egg yolks constantly until they reach 65°C and become pale and thick, about 8–10 minutes.Timer: 8 min
- 4
Emulsify butter. Remove from heat. Begin whisking in warm melted butter one drop at a time until emulsified. Once stable, add butter in a thin stream while whisking.
- 5
Finish hollandaise. Whisk in lemon juice, sea salt, and white pepper.
- 6
Combine and serve. Gently fold the warm tomato reduction into the hollandaise until fully combined. Keep warm in a bain-marie. Serve immediately.
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