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Truffle Hollandaise Recipe

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.

French 10 Mins 15 Mins Medium

Ingredients

Reduction:
  • 50g diced shallots
  • 125g truffle vinegar
  • 100ml chardonnay vinegar
  • 4 sticks of tarragon
Base:
  • 85g egg yolks
  • 175ml clarified butter
  • 20ml lemon juice
  • 3g Maldon sea salt
  • 50ml water

Method

  1. Add all reduction ingredients to a pan and reduce down by half.
  2. In a Ban Marie, have the egg yolks. Add reduction and whisk until light and fluffy.
  3. Slowly start to add the warm clarified butter until thick and glossy.
  4. 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.
  5. Add to soft poached eggs and smoked salmon for an indulgent breakfast.

Recipe notes

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.



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