April 29, 2011

Hollandaise Sauce

Hollandaise Sauce is that yellow creamy sauce often served with 
Eggs Benedict or often associated with asparagus.
When the sauce is properly made- it should be smooth and creamy and show
no signs of separation in the ingredients.  The flavor is rich and buttery with
an ever so light hint of tang from the lemon juice.
It is best served warm rather than steaming hot.

3 egg yolks
1/2 cup butter (unsalted preferred)
4 TBS boiling water
2 TBS of fresh lemon juice
1/2 tsp  salt
1/4 tsp cayenne (substitute a splash of hot sauce)

Heat the butter until it gets hot and foamy BUT NOT browned. 

In a small bowl- whisk your egg yolks with the lemon juice, salt & 
cayenne (you can substitute a splash of hot sauce for the cayenne).

Once that is all mixed, gradually beat in the butter then water.
Take the well beaten mixture and put into the sauce pan on VERY LOW heat
until it is slightly thickened. 

Serve immediately or you can leave it in a bowl
sitting in another bowl of warm water for up to 30 minutes.
If you want to fancy it up- add some chopped parsley for a garnish.