Miso Hollandaise

Name: Miso Hollandaise
Prep time: 10 min
Total time: 10 min
Yield: about 1¾ cups (400 ml)
Cuisine: French Classic
Ingredients: about 3 yolks (54 g) Egg Yolk; ⅓ cup (80 ml) Citrus Juice; 1/8 cup white wine (30 ml) White Wine; about ½ shallot (25 g) Shallot; about ¼ tsp (0.5 g) Pepper; about 2½ leaves (0.5 g) Bay Leaf; 10 tsp chicken stock (50 ml) Chicken Stock; 38 tsp butter (190 ml) Butter; about 1½ Tbsp (25 g) Miso; about ⅛ tsp (1 g) Salt; about ¼ tsp (0.5 g) Pepper

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

FINISHING SAUCE · GRILLED OYSTERS & SEAFOOD

In the published recipe, this is the finishing sauce for grilled oysters. The same recipe pairs it with Thai Vinaigrette, the vinaigrette.

Irka's miso hollandaise for grilled oysters.

On the jar

MISO

Method: blend
Yield: about 1¾ cups
Ingredients: 11

Blender sauce. Cook from the recipe

Ratio

Citrus Juice 80 mlWhite Wine 30 mlChicken Stock 50 mlButter 190 ml

Ingredients

Egg Yolkabout 3 yolks (54 g)
Citrus Juice⅓ cup (80 ml)
White Wine1/8 cup white wine (30 ml)
Shallotabout ½ shallot (25 g)
Pepperabout ¼ tsp (0.5 g)
Bay Leafabout 2½ leaves (0.5 g)
Chicken Stock10 tsp chicken stock (50 ml)
Butter38 tsp butter (190 ml)
Misoabout 1½ Tbsp (25 g)
Saltabout ⅛ tsp (1 g)
Pepperabout ¼ tsp (0.5 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

Miso Hollandaise 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:

4 kitchens · 7 stars · 4 national awards

Anchovy Dressing★★★ KITCHENOn the jar: ANCHOVY
Anchovy-Garlic DressingNATIONAL AWARD WINNEROn the jar: ANCHOVY-GARL
Bois-Boudran Sauce★ STARRED KITCHENOn the jar: BOIS BOUDRAN
Buttermilk Vinaigrette★★★ KITCHENOn the jar: BUTTERMILK

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Provenance

Harald Irka. Austrian / contemporary. Cited awards include: Michelin 1* (Harald Irka am Pfarrhof – Fine Dine, St. Andrä im Sausal).

Adapted from a Harald Irka recipe (Harald Irka / Falstaff CH (Felsenaustern)).

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 Harald Irka / Falstaff CH (Felsenaustern) (published as “Miso Hollandaise”). 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.

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.

Companion jar