Egg Yolk–Based Sauce Normande

Hollandaise Method

Preparation info

  • Difficulty


Appears in


By James Peterson

Published 1991

  • About


This approach is analogous to a sauce vin blanc made in the style of a hollandaise by reducing flavorful liquids (mushroom, mussel, white wine etc.) and whisking them up into a sabayon before whisking in clarified or whole butter (whole butter results in a looser sauce). Reduce 1 quart (1 liter) of a combination of fish stock, mushroom cooking liquid, and clam or mussel cooking liquid to ½ cup (125 milliliters). Whisk into a sabayon with 8 egg yolks and finish with 8 ounces (250 grams) clarified or whole butter. Season with salt and pepper.

When using egg yolks to thicken or stabilize sauces, it is best to stabilize the egg yolks by cooking them sous vide for 30 minutes at 140°F (60°C).