# Choron Hollandaise

French recipe from Chef Jason McKinney, about 40 minutes, makes about 2 cups.

The hollandaise breaks if it gets too hot — keep it warm, not hot.

- Total time: about 40 minutes
- Hands-on: about 30 minutes
- Makes: about 2 cups
- Level: Hard
- Cuisine: French

## Ingredients


### Tomato Reduction

- 300g fresh tomato, quartered
- 30g tomato paste
- 15g red wine vinegar
- 5g Tabasco or hot sauce
- 3g sea salt

### Hollandaise

- 5 large egg yolks
- 250g butter, melted and warm
- 20g lemon juice
- 4g sea salt
- 1g white pepper

## Method

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.
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.
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.

## Tools

- Heatproof bowl
- Double boiler
- Fine-mesh sieve
- Bain-marie

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Recipe page with photos and video: https://chefjasonmckinney.com/recipes/choron-hollandaise
By Chef Jason McKinney. Free to cook; please link the page when you share it.