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Hollandaise Recipe

Ingredients

How to make it

  • Melt the butter in a sauce pan ad transfer to a glass container. You want clarified butter for this so skim the white protein of the top of the butter. If you can get to it also remove the buttermilk from the bottom (if not just be careful when you pour it). Set this aside to cool slightly.
  • Prepare a double boiler with the water just simmering, then turn it down, if you don't have a double boiler use a sauce pan and a metal bowl. The bowl should not get so hot that you can't touch the bottom of it, but rather be warm. Throughout the process continuously check the bottom of the bowl and remove it from the heat for short periods of time to make sure the temperature is correct.
  • In the double boiler of bowl whisk together the water and yolks and cayenne, until pale yellow and frothy. Continue whisking over double boiler until it coats the back of a spoon, about 3 minutes.
  • Remove from the heat and slowly whisk in the warm butter. This should emulsify, make sure you pour the butter slow enough for it to be absorbed by the eggs. Taste for seasoning. Slowly whisk in lemon juice.
  • Taste to season and serve immediately.

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The Cook

katerina Vancouver, CA

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