Hollandaise Beurre Hazelnut

Name: Hollandaise Beurre Hazelnut
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Yield: about 2¾ cups (650 ml)
Cuisine: French Classic
Ingredients: about 1 shallot (30 g) Shallot; about 5 yolks (90 g) Egg Yolk; 1/2 cup + 2 Tbsp + 2 tsp white wine (200 ml) White Wine; about 1¼ cups (330 ml) Brown Butter; 20 tsp cream (100 ml) Cream; lemon juice Lemon Juice; piment d'Espelette Espelette

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

FINISHING SAUCE · EGGS & VEGETABLES

In the published recipe, this is the finishing sauce for œuf 64°C.

Trochon's brown-butter hollandaise for a slow-cooked egg.

On the jar

HOLLANDAISE

Method: stove
Yield: about 2¾ cups
Ingredients: 7

Stove sauce. Cook from the recipe

Ratio

White Wine 200 mlBrown Butter 330 mlCream 100 ml

Ingredients

Shallotabout 1 shallot (30 g)
Egg Yolkabout 5 yolks (90 g)
White Wine1/2 cup + 2 Tbsp + 2 tsp white wine (200 ml)
Brown Butterabout 1¼ cups (330 ml)
Cream20 tsp cream (100 ml)
Lemon Juicelemon juice
Espelettepiment d'Espelette

Method

This sauce is cooked on the stove. The jar is for storing it, not making it.
Cook ingredients gently according to the published technique, adapted here as pantry quantities only.
Finish off heat; adjust seasoning.

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Companion jar

Hollandaise Beurre Hazelnut wants a whisk and a stove. 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

Éric Trochon — published sauce recipes in the PantryFlex catalog. MOF 2011.

Originally published as Hollandaise Beurre Noisette (Siphon).

Adapted from a Éric Trochon recipe (Éric Trochon / Produits Laitiers de France (œuf 64°C)).

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 Éric Trochon / Produits Laitiers de France (œuf 64°C) (published as “Hollandaise Beurre Noisette (Siphon)”). Full citation lives in Provenance.

What if it separates?

Oil and acid emulsions can separate in the fridge; that's the fat solidifying, not spoilage. Cap the jar and shake, or let it sit at room temperature a few minutes first, then shake again.

Any tips for reheating it?

Warm cream and butter sauces gently, over low heat or off the heat entirely. High heat can split the fat from the liquid; if that happens, a splash of cold liquid and a whisk usually brings it back.

Companion jar