Misohollandaise

Name: Misohollandaise
Prep time: 10 min
Total time: 10 min
Yield: about 1¾ cups (410 ml)
Cuisine: French Classic
Ingredients: 80 g whole egg Egg; about 1 yolk (20 g) Egg Yolk; about ¼ cup (60 g) Miso; about 1¼ cups (275 ml) Butter; about ¼ tsp (2 g) Salt

Independent adaptation of a publicly published Christian Bau recipe. Not affiliated with, sponsored by, or endorsed by Christian Bau.

FINISHING SAUCE · GREEN ASPARAGUS

In the published recipe, this is the finishing sauce for green asparagus. The same recipe pairs it with Misokaramell, the miso caramel.

Christian Bau's miso hollandaise for asparagus.

On the jar

MISOHOLLANDA

Method: blend
Yield: about 1¾ cups
Ingredients: 5

Blender sauce. Cook from the recipe

Ratio

Butter 275 ml

Ingredients

Egg80 g whole egg
Egg Yolkabout 1 yolk (20 g)
Misoabout ¼ cup (60 g)
Butterabout 1¼ cups (275 ml)
Saltabout ¼ tsp (2 g)

Method

This sauce needs a blender. The jar is for storing it, not making it.
Combine measured ingredients and blend until smooth.
Taste and adjust salt and acid.

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Companion jar

Misohollandaise wants a blender. Make it from this page.

The jar carries pour-and-shake sauces. These are its closest cousins from kitchens like this one:

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Provenance

Christian Bau — published sauce recipes in the PantryFlex catalog. Michelin 3* (Victor’s Fine Dining).

Adapted from a Christian Bau recipe (Christian Bau / genießen & reisen (Victor's Residenz-Hotel Schloss Berg)).

FAQ

Can this go in a shake jar?

No. This one needs a blender or stove, so make it from this page. Jars only carry pour-and-shake sauces. Its companion jar is below.

What do the quantities mean?

This page lists the published recipe in household units (with metric in parentheses). On a jar, the printed lines, counts, and QR guide carry the jar-batch amounts. Follow the jar or this page, not a mix of both. Amounts in the jar’s ADD row are rounded to the nearest common spoon measure (T = tablespoon, t = teaspoon) so they can be read off the glass.

Where did this recipe come from?

Adapted from Christian Bau / genießen & reisen (Victor's Residenz-Hotel Schloss Berg) (published as “Misohollandaise”). Full citation lives in Provenance.

Is it safe with raw egg yolk?

This sauce uses raw egg yolk and is never cooked. Use pasteurized eggs if you, or anyone eating it, is pregnant, elderly, or immunocompromised. Keep it refrigerated and follow the source recipe for how long to keep it.

Companion jar