Truffle Hollandaise

Basic Recipe 41


  • 100 ml White wine vinegar
  • 50 ml Dry white wine
  • 6 White peppercorns, crushed
  • 1 Sprig fresh thyme
  • 2 Shallots, finely chopped
  • 20 ml Truffle juice
  • 3 Free-range egg yolks
  • 225 ml Clarified butter, at room temperature
  • 15 g Chopped truffle
  • Salt
  • Freshly ground pepper


Place the white wine vinegar, white wine, crushed peppercorns, thyme and chopped shallots into a heavy-based saucepan and, over a medium heat, reduce by half. Remove from the heat and pass the liquid through a fine sieve into a clean stainless steel bowl and allow to cool. When cold, add the truffle juice and egg yolks. Place the bowl over a pot of simmering water and vigorously whisk to a sabayon until the eggs double in volume. Take care that the eggs donโ€™t become too hot or they will scramble. Remove the eggs from the heat and whisk in the clarified butter in a slow, steady stream until it is fully incorporated and the sauce has thickened. Season to taste with salt and freshly ground pepper. Pass the sauce through a fine sieve into a clean bowl and add the chopped truffle. Cover the bowl with clingfilm and keep the truffle hollandaise in a warm place until ready to use as the butter will solidify if the sauce becomes cold. If too hot, the butter will separate from the eggs.