Andy’s Cooking Class: Hollandaise Sauce
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clarified butter, unsalted
lemon juice freshly squeezed
1Gather your ingredients.
2Melt the butter in a small saucepan over low heat and reserve.
3Chef’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.
4Add the vinegar, wine, shallots, and peppercorns into a saucepan.
5Reduce the liquid until you have three tablespoons of liquid, after straining.
6Chef’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.
7Add the egg yolks and vinegar reduction to a non-reactive bowl.
8Chef’s Tip: If you have a double boiler, you could put the yolks and vinegar into it.
9Whisk until combined.
10Place the bowl over a pot of simmering water, or use your double boiler.
11Continue to whisk (without stopping) until the yolks begin to thicken, about 2 to 3 minutes.
12Chef’s Note: The mixture is ready when the whisk begins to leave trails in the yolk mixture.
14Add two tablespoons of the freshly squeezed lemon juice and whisk to combine.
15Begin adding the butter to the mixture a few drops at a time, until it begins to thicken.
16Chef’s Note: If you add the butter too fast, the sauce will break. Be patient… slow and easy is the way to go.
17Add the remainder of the butter in a slow steady stream, while you continue to whisk.
18Chef’s Note: If the mixture begins to cool, return to the simmer water, and continue whisking from there.
19Add the remaining two tablespoons of lemon juice, and season to taste with the kosher salt, and cayenne pepper.
20To 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.
21Keep the faith... and keep cooking.