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Horseradish Lemon Chilled Hollandaise Sauce

January 29, 2019Cole Whitney
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210SEasyPowdered Egg YolkSauce

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

  • 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.

  • Add Butter

    Continue blending while slowly incorporating the melted butter. This should take about 2 minutes.

  • 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 image
Recipe Name
Horseradish Lemon Chilled Hollandaise
Author Name
Modernist Pantry
Published On
2019-01-29
Preparation Time
0H5M
Total Time
1H0M
Average Rating
51star1star1star1star1star Based on 1 Review(s)

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1 comment

Better Cooking Through Chemistry: R2D2 Hollandaise - Our Long Table

April 26, 2020 11:53 pm

[…] 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 […]

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