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  • Hollandaise Sauce

    1 vote
    Hollandaise Sauce
    Prep: 5 min Cook: 10 min Servings: 4
    by myra byanka
    510 recipes
    >
    This recipe uses clarified butter to emulsify the sauce. To keep this sauce from breaking, keep it warm, but not hot. Equipment: wire whisk

    Ingredients

    • 1 lb. unsalted butter (4 sticks)
    • 4 large egg yolks
    • juice of 1 lemon, a tablespoon
    • 1/2 tsp. white wine vinegar
    • 1 tsp. warm water
    • 1/4 tsp.salt
    • 2 dashes Tabasco

    Directions

    1. Heat the butter over medium heat until it bubbles, or microwave it 2-3 minutes.
    2. Let cool. Remove the foam that forms at the top (I use the milk solids for vegetables and other stuff).
    3. In a small saucepan, combine the egg yolks with the lemon juice and vinegar.
    4. Cook over a LOW heat, whisking continuously.
    5. When it is thickened, slowly add 1/2 of the clarified butter in a stream while whisking.
    6. Slowly add the water, whisking the sauce.
    7. Add the reamining butter slowly, whisk, and it should be thick and silky.
    8. Put it somewhere where it will stay warm, or serve at once.

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