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Mediterranean Picual Hollandaise

Creamy Hollandaise sauce with a Mediterranean twist, enriched with fruity Picual olive oil.Hollandaise sauce is one of the main sauces from French cuisine. By preparing the sauce with Valderrama Picual olive oil instead of butter, the sauce gets a spicy Mediterranean touch, but still pairs perfectly with asparagus, steak tartare, or tuna with anchovies.

Ingredients

Pepper
Salt
175gEgg yolks
75mlWater
75mlTarragon vinegar
100mlValderrama Picual olive oil

Preparation

  1. Mix the egg yolks with the tarragon vinegar and water.
  2. Heat a heatproof bowl au bain-marie and whisk the mixture into a frothy sauce.
  3. Emulsify with the Valderrama Picual olive oil.
  4. Season with salt and pepper.

Tip: