Yuzu Hollandaise

Pictured: Tea-smoked salmon, spinach and poached eggs on toasted sourdough with yuzu hollandaise from Michelin-starred restaurant Public in New York City

For the hollandaise…


  • 1 tsp water
  • 1 egg yolk
  • 1/4 C butter cut into small cubes
  • 1 tsp – 1 Tbs Yuzu juice
  • 1/4 tsp yuzu kosho
  • pinch of sugar
  • salt to taste


Find a small bowl (preferably ceramic) that can rest on top of a similarly sized sauce pan. Add enough water to the sauce pan so the bottom of the bowl will be submerged and bring to a boil. Lower the heat all the way to the low setting. With the bowl off the heat, add the water and yolk and whisk until smooth and creamy. Put the bowl on the saucepan and continue whisking until the egg yolk increases in volume, looks pale and is thick. Add the butter one piece at a time, whisking after each addition to combine. Finish by whisking in the yuzu kosho, yuzu juice, sugar and salt to taste.


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