Andy’s Cooking Class: Hollandaise Sauce
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Family Tested & Approved
clarified butter, unsalted
lemon juice freshly squeezed
Gather your ingredients.
Melt the butter in a small saucepan over low heat and reserve.
Chef’s Note: You don’t have to use clarified butter… If you choose to use regular butter, then allow the butter to melt over medium heat, allow the foaming to subside, and then skim off the foam.
Add the vinegar, wine, shallots, and peppercorns into a saucepan.
Reduce the liquid until you have three tablespoons of liquid, after straining.
Chef’s Tip: To extract the most flavor from the shallots and peppercorns, don’t boil, but simmer the liquid. The reduction process should take about 20 minutes.
Add the egg yolks and vinegar reduction to a non-reactive bowl.
Chef’s Tip: If you have a double boiler, you could put the yolks and vinegar into it.
Place the bowl over a pot of simmering water, or use your double boiler.
Continue to whisk (without stopping) until the yolks begin to thicken, about 2 to 3 minutes.
Chef’s Note: The mixture is ready when the whisk begins to leave trails in the yolk mixture.
Add two tablespoons of the freshly squeezed lemon juice and whisk to combine.
Begin adding the butter to the mixture a few drops at a time, until it begins to thicken.
Chef’s Note: If you add the butter too fast, the sauce will break. Be patient… slow and easy is the way to go.
Add the remainder of the butter in a slow steady stream, while you continue to whisk.
Chef’s Note: If the mixture begins to cool, return to the simmer water, and continue whisking from there.
Add the remaining two tablespoons of lemon juice, and season to taste with the kosher salt, and cayenne pepper.
To keep the sauce warm, place it in a small container, like a measuring cup, and place that into a pan with warm water. Occasionally stir to keep the sauce smooth.
Keep the faith... and keep cooking.