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Bouillabaisse hollandaise

15 grams

sushi vinegar

4 grams


100 grams

reduced bouillabaisse

120 grams

egg yolk

60 grams

soft olive oil

Pour the sushi vinegar in a saucepan together with the salt and the reduced bouillabaisse. Bring this to a boil. When it’s boiling add the egg yolk while mixing with a hand blender. Use the hand blender to also make the mixture airier. Now while beating the mixture cook it on a medium to low heat till it starts to thicken. Then stir in the olive oil. After that transfer it into a syphon and charge it with two charges. Shake it well after each charge.


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