Hollandaise

By á-31949

Ingredients

• 1/2 lb Butter, clarified
• 3 egg yolks
• 1 T warm water
• 1 tsp salt
• 1 dash of cayenne pepper
• 1 T lemon juice

Preparation

Step 1

1. Place yolks in a stainless steel bowl along with water.
2. Place bowl over a pot of simmering water and whisk until yolks form a ribbon or double in volume.
3. Whisk in butter slowly, adding small amounts of water as necessary if emulsion is too thick.
4. Add lemon juice, salt and cayenne pepper, stir.
5. Keep warm until service. Discard after 2 hours.

** Hollandaise will break if it is:
TOO HOT
TOO COLD
TOO THICK
TOO THIN

To Clarify Butter
1. Place butter in a small pot over medium high heat.
Bring to boil and boil until activity starts to slow and edge of pot starts to brown.
Pour out into a measurng cup, leaving solids in pot.
Add chopped shallots and tarragon to make simple Bearnaise sauce.