Classic hollandaise sauce
Instructions:
- Hollandaise is a classic sauce made from an emulsification of egg yolks and butter. The sauce is typically served over vegetables or fish, and is a main element of Eggs Benedict. It is important that the sauce not be prepared more than a few minutes prior to service to ensure food safety. The sauce can only be held at room temperature after preparation, and given the ingredients involved, bacteria can grow rapidly in this environment. During preparation, it is important to use a double boiler to keep from ending up with scrambled eggs or having the sauce ‘‘break’’ during preparation. Instant Hollandaise sauce can be purchased in most grocery stores. While in my opinion it is nothing like the real thing, instant Hollandaise has similar flavor characteristics and will do in a pinch for the purposes of this exercise.
- 2 tbsp (30 ml) fresh lemon juice;
- 1⁄4 c (60 ml) boiling water;
- 3 egg yolks (from large eggs);
- 1⁄2 c (120 ml) unsalted butter;
- 1⁄2 tsp (2 ml) salt;
- 1⁄4 tsp (1 ml) cayenne pepper.
- Melt the butter in a small pan and keep warm. Place the egg yolks in the top part of a double boiler over boiling water. Whisk the egg yolks briskly until they begin to thicken. Add a splash of boiling water to the egg yolks (about 1 tablespoon of the boiling water). Continue to beat the egg yolk mixture until thickened and lemoncolored.
- Remove the top part of the double boiler from the heat. Add the lemon juice to the egg yolk mixture and beat the sauce briskly with a wire whisk. Continue beating the mixture while slowly pouring in the melted butter, one ladle at a time. When all of the melted butter is incorporated, season to taste with the salt and cayenne pepper. Serve immediately.