Friday, June 8

HOW TO: Make Hollandaise Sauce

Classic Hollandasie sauce is often served on top of eggs, vegetables, and sometimes steaks. There are very few ingredients to create a perfect hollandaise. It is the technique behind the sauce that makes it wonderful.

You will want to set up a double boiler, if you don't have one, do as I do place a pyrex glass bowl (one that handles high heat) on top a pot half filled with water. You want to make sure the water doesn't actually hit the bottom of the bowl, you only need an inch or two of water. Bring the water to a medium high heat but not a boil. You'll want to keep it at a high simmer. If you need to add a few tbsp of cold water to stop the boiling.

This will make approximately 1 cup sauce
Full time: 15 minutes

You will need:

3 egg, yolk
1 1/2 sticks butter, 3/4 cup divided into 2 tbsp cold and "remaining"
1 tbsp water
1 tbsp lemon juice
1/2 tsp salt
1/4 tsp white pepper

Let us begin:

Get your double boiler bottom pot set up and heating.

In a small bowl or sauce pan, melt the "remaining butter", keep warm but set aside.

In a bowl whisk together egg yolks, until thickened.
Whisk your water, lemon juice in the top of your double boiler and whisk in the eggs

Add in 1 tbsp cold butter. Place on heat.
Whisk until you begin to see the whisk become lightly coated. About 2 minutes.
Remove from heat and immediately add in remaining 1 tbsp cold butter to help stop the cooking.

Whisk a spoonful of melted butter at a time into the mixture, whisking in enough to form a lightly thickened whipping cream texture.

Slowy whisk in remaining butter.
Season with the salt and pepper.