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Granadilla tart with Italian meringue

1 hour

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30 minutes

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45 minutes

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Hollandaise

20 minutes

Hollandaise

Serves Makes 1 cup

Difficulty Easy

Prep Time 5 minutes

Cooking Time 20 minutes

Ingredients

2 T white wine vinegar
3 T cold water
3 free-range egg yolks
250 g clarified butter
Lemon juice, a squeeze
Salt, to taste

Method

In a small saucepan, combine the vinegar and 2 T water. Cook over a high heat until reduced to 1 T.
Remove from the heat and add the remaining water. Place in a bowl and add the egg yolks.
Using an electric beater, beat the mixture until thick and creamy. Place the bowl over a small pot of simmering water. Whisk in 1 T clarified butter at a time until well incorporated.
When all the butter has been incorporated, season with lemon juice and salt. If the Hollandaise is too thick, add a drop of boiling water. Keep warm and covered until ready to use.

Cook's note: This is the only mother sauce that isn’t thickened by making a roux. It’s thickened using an emulsion of egg yolk and melted butter, and can easily split because of the delicate balance involved. Serve it with classic eggs Benedict or steamed asparagus.

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Granadilla tart with Italian meringue

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Hollandaise

Hollandaise

Ingredients

Method