Bretonne Sauce

I have been working with some clients on the various Mother Sauces and their variations, when I can a cross this little known variation.

It is not listed with the list of the other classics and I believe it is due to the reduced volume of butter, but I can assure you it really has all the flavour and texture of the Classic Hollandaise sauce.

I’m sure you will feel the same, so try it out and let me know.

This sauce is also great with eggs, vegetables and chicken.

Bretonne Sauce
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Rating: 0
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Servings Prep Time
2 10 minutes
Cook Time
5 mintues
Servings Prep Time
2 10 minutes
Cook Time
5 mintues
Bretonne Sauce
Votes: 0
Rating: 0
You:
Rate this recipe!
Print Recipe
Servings Prep Time
2 10 minutes
Cook Time
5 mintues
Servings Prep Time
2 10 minutes
Cook Time
5 mintues
Ingredients
Servings:
Units:
Instructions
  1. Place the butter into a small pot and place on the hear. Bring to simmering point, turn off.
  2. Place the egg yolks, mustard and vinegar into a tall jug and whisk for 1 minute, until all combined and lighter in colour.
  3. Continue with the whisk running for another minute and start slowly pour the melted butter into the egg mixture and continue to whisk until it is all combined and you have a thick sauce.
  4. Test for seasoning, I find it sometimes benefits from a little squeeze of lemon juice to just lift the flavour. (Adjust the seasoning if required)
  5. Add the chopped tarragon and mix with a spoon to combine.
  6. Place the jug in a heat proof container and add just boiled water up to the level of the sauce to keep the sauce warm, until needed.
Recipe Notes

If you prefer a slightly thinner sauce, add a little boiling water to the mixture and whisk again.

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