- Beurre noisette hollandaise
- 1 packet of unsalted butter
- 50 ml of white wine vinegar
- 1 shallot
- Sprig of thyme
- 5 egg yolks
- 150 ml white wine
- 2 black peppercorns
Asparagus with beurre noisette bearnaise by Simon Hulstone
Asparagus with beurre noisette bearnaise by Simon Hulstone
Asparagus with beurre noisette bearnaise by Simon Hulstone in association with Robot Coupe.
Ingredients
Method
Beurre noisette hollandaise
In a pan bring the butter up to a high heat until it foams once foaming add the juice of half a lemon and allow to cool, once cool pass through a fine sieve.
In the robot cook add the white wine and vinegar and other ingredients , set at 95 c and cook on low speed for 5 minutes with the lid vent open, Now add the yolks and turn the speed to medium , slowly pour in the room temp butter , scraping sides down as you go, allow to emulsify and then season and serve.
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