This Truffle Hollandaise recipe by the head chefs at Wilding Oxford makes for an indulgent breakfast when added to soft poached eggs and smoked salmon.
15 Mins Medium
50g diced shallots
125g truffle vinegar
100ml chardonnay vinegar
4 sticks of tarragon
85g egg yolks
175ml clarified butter
20ml lemon juice
3g Maldon sea salt
Add all reduction ingredients to a pan and reduce down by half.
In a Ban Marie, have the egg yolks. Add reduction and whisk until light and fluffy.
Slowly start to add the warm clarified butter until thick and glossy.
Take off the heat and whisk in lemon juice and salt. If it is too thick, add a touch of the water to get your desired consistency.
Add to soft poached eggs and smoked salmon for an indulgent breakfast.
This Truffle Hollandaise recipe is courtesy of head chefs Michael Carr and Ben Wood of Wilding – the Oxford-based neighbourhood restaurant that offers a wine-forward dining experience where exceptional and sustainably sourced produce crafted into beautiful dishes meet with a treasure trove of wine.
Shave about 3 to 5 grams of fresh truffles on top to enhance this dish and make an impact. These fragrant fungi taste best fresh, so plan to enjoy white and burgundy truffles from September to December and winter black truffles from December to early March.