GOATS' CHEESE HOLLANDAISE SAUCE

 

Lamb Loin | Lamb Rib Bon Bon | Sorrel | Lamb XO | Parsley Chlorophyll | Marmite Lamb Dressing | Goats’ Cheese Hollandaise

 
 

 Recipe By Mrinal Ghosal
Mudbrick Restaurant, Waiheke Island 

Ingredients:  
500g salted butter  
200g goats’ cheese
6 egg yolks 
1 Tbsp Colemans English mustard
15ml lemon juice 

Method:
Gently melt the butter and goats’ cheese together, then blitz the mixture with a stick blender to make a smooth emulsion.  Place the egg yolks, mustard and lemon juice into a food processor and begin to blitz the mixture.  Slowly add in the warm butter mixture.  The goat’s cheese will have caramelised with the butter and dropped to the bottom so use a spoon to add this into the food processor just a spoon at a time to keep a nice consistency.  To prevent the hollandaise getting too thick add 2 tablespoons of warm water to loosen slightly.  Season with salt.

Store in an airtight container and keep warm close to your oven or stovetop until you are ready to serve it.

Mrinal’s Top Tips:

  • Use a good quality food processer.

  • Ensure your butter and goat’s cheese mixture isn’t too hot so that the eggs aren’t breaking and overcooking while your blitzing the sauce.

  • Have a side of warm water beside you while you are pouring the butter mixture into the egg yolk mixture.  This will let you play around with getting the consistency just right.

  •  If the hollandaise thickens at room temperature, add 2 tablespoons of hot water and mix thoroughly to bring it back to a silky consistency.

 
 

Beef + Lamb Ambassador Chef Mrinal Ghosal whipping up his famous goats’ cheese hollandaise sauce.

 
 
Lisa Moloney