Liquid Gold Hollandaise




1 tbsp Pinot Grigio Barrel Aged Wine Vinegar

1 tsp peppercorns, crushed

3 egg yolks (or 1/4 cup cashew cream)

250g LG Sweet Butter Infused Olive Oil, or LG Savoury Butter Infused Oil  , warmed slightly

Sea salt

Cayenne pepper

1 tbsp lemon juice



-When whisking and cooking an egg-yolk or cashew mixture in recipes such as hollandaise sauce, check to make sure it's cooked by lifting the whisk from the mixture. If the ribbon of yolk trailed from the whisk remains visible on the sauce surface, it's ready. If it disappears immediately, it requires more cooking and whisking.


-Put vinegar and white pepper in small saucepan and reduce by two-thirds. Place a bowl over a saucepan of very hot (but not boiling) water. Add yolks or cashew mixture, vinegar mix and 1 tbsp of warm water.


-Whisk the mixture until it's creamy and light. (See tip). Slowly whisk in olive oil, a little at a time. If the mixture gets sticky, add a little warm water. Continue whisking, adding remaining oil. Season with salt, cayenne and lemon juice. Serve immediately.

Recipe by: Chef Lauren Marshall

From the Mother Sauces Cooking Class


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