This cool take on hollandaise is coupled with the unexpected addition of horseradish and lemons. The lemon zest and horseradish brings brightness and light to a familiar recipe.
Ingredients
- 8.4g (4 tsp) Egg Yolk Powder
- 75g (5 Tbsp) Water
- 5g (1 Tbsp) Lemon Zest
- 15g (1 Tbsp) Lemon Juice
- 7.5g (1 1/2 tsp) Salt
- 2g (¾ tsp) 210S
- 60g (3 Tbsp) Prepared Horseradish
- 226g (2 sticks) Butter, Melted
Equipment
- Immersion Blender
- 400 Micron Superbag
Timing
Active Time: 5 Minutes
Total Time: 1 Hour
Yield
1 Pint
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Blend
In a container place the egg yolk powder, water, lemon zest, lemon juice, salt, horseradish, and 210S.
Blend until smooth and slightly thickened. About 1 minute.
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Add Butter
Continue blending while slowly incorporating the melted butter. This should take about 2 minutes.
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Strain and Cool
Pour the sauce through a Superbag to remove any fibers from the zest and horseradish.
Chill the sauce for 1 hour before using.
Summary
Recipe Name
Horseradish Lemon Chilled Hollandaise
Author Name
Modernist Pantry
Published On
Preparation Time
Total Time
Average Rating
Based on 1 Review(s)
1 Comment.
[…] revisited the idea a couple of months ago, and – woot! – found a recipe for Horseradish Lemon Chilled Hollandaise Sauce on Modernist Pantry, my go-to source for obscure […]