Brandon Rodgers

James Beard nominated Best Chef of California

Brandt Beef Malted Hollandaise Sauce

Brandt Beef Recipe Collection

Reduction Ingredients

  • 225g (1 cup) Malt vinegar
  • 25g (1⁄4 cup) Red onion (sliced thinly)
  • 3g (1 tsp.) Black peppercorn
  • 80g (1⁄2 cup) Beer (Sierra Nevada)

Garnish

  • 1 bunch Chives (sliced finely)

Hollandaise Ingredients

  • 125g (1⁄2 cup) Reduction
  • 250g Egg yolk (1dz. Egg yolks)
  • 250g (1 cup) Clarified butter (warm)
  • 1⁄2 ea. lemon — juice (fresh squeezed)
  • 6g (1 1⁄2 tsp.) Kosher Salt
  • 6g (1 tsp.) Worcestershire sauce
  • 6g (1 tsp.) Tamari

Technique

Reduction - Step 1

  • Reduce malt vinegar, red onion, black peppercorn by roughly half to the weight of 125g (1⁄2 cup) (strained weight).

Hollandaise - Step 2

  • In a mixing bowl over a pot with simmering water combine egg yolk and reduction.

Step 3

  • Whisk vigorously until the egg yolk has become fully cooked and thick.

Step 4

  • Remove from heat to drizzle in the clarified butter, creating a thick emulsification.

Step 5

  • Squeeze in lemon juice, salt, Worcestershire sauce and tamari.

Step 6

  • Pass the sauce through a fine strainer.

Step 7

  • Garnish the top of the sauce with chopped chives.

Note: Great to have with steak and onion rings/french fries.


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