Classic French Hollandaise Sauce Recipe

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Hollandaise sauce is a classic French recipe that is excellent with vegetables, fish and some cuts of beef such as beef tenderloin. Hollandaise sauce is very high in fat, not for everyday but more of a treat from time to time.

3 egg yolks
1 tablespoons water
1 tablespoon lemon juice
1/2 cup clarified butter
pinch of cayenne pepper
pinch of salt

In a medium stainless steel bowl combine egg yolks with water, lemon juice, cayenne pepper and salt. Place the bowl over a double boiler which is filled with boiling water, reduce the boiling water to a simmer and constantly wisk the yolks until you have formed stiff peaks. It is very important to watch the temperature of the water and steam, if to hot the you will end up with what chef’s call “scrambled eggs”. It is much better to work slowly with this recipe and build heat rather trying to reduce a very hot double boiler.

Once the yolks have formed stiff peaks you may remove the bowl from the boiler and wisk in the clarified butter slowly. Gradually adding more and more butter. Continue until all the butter has been added to the hollandaise sauce.

Makes about 1 cup of sauce
Recipe by Brian Johnson

 

 

 

Posted in Sauce Recipes