Basic Professional French Cooking
Hollandaise Sauce
Ingredients
2 Egg Yolks
20 ml Water
Juice of 1/4 Lemon
1 pinch Salt
200 g Clarified Butter
Salt and Pepper
Procedure
-Clarify butter by melting over low heat without bringing to a simmer. Let sit 5 minuted, then skim off the foam on top and pour off the butter, being careful to leave the water and milk solids that have settled in the bottom.
-Place the egg yolks, water, salt and lemon juice in a bowl and whisk together.
-Place over a pot of water at a low simmer, making sure that the bowl does not touch the water (this set-up is called a bain-marie or a double boiler system).
-Whip the egg yolk mixture until it thickens and becomes stiff and airy. This mixture, light yet thick, is called Sabayon.
-Remove from the heat and add warm (not hot) clarified butter in a slow but steady stream, stirring all the while.
-If it gets too thick, you can carefully thin it with warm water to get the proper consistency. Season to taste with salt, pepper and lemon juice.
-Keep warm for service, but don’t let it get to hot or it will break.
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