Hollandaise is one of those classic sauces every chef should know, but it’s also far more versatile than most people think. By changing the butter, you can create completely different foams while using exactly the same technique.

In this lesson, I’ll show you the foundation: how to make the gastrique, build a stable hollandaise, infuse different flavours into the butter, and turn it into a light, airy foam with a siphon. Once you understand the base, the possibilities are almost endless.

#technique