Crème Fraiche Hollandaise
- 1 c Crème Fraiche
- 1 tsp corn starch
- 3 ea egg yolks
- 1 Tbs white wine vinegar
- 1/2 lemon, juice only
- 1/2 c melted butter
- Salt and pepper, to season
1) Put the crème Fraiche, corn flour, egg yolks, vinegar and lemon juice in a saucepan over a medium heat. Bring it to a simmer, whisking all the time. Once it has thickened (about a minute), remove from the heat.
2) Taste the mixture, and add any more lemon juice or vinegar to your liking. You want it to be sharp enough that it will cut through the richness of the butter you are about to add. Season to taste.
3) Whisk in the melted butter until thoroughly combined, and you are done!
I like to make the Hollandaise first then set it aside so I can focus on everything else. If you need to warm it up a little, put a bowl of it over a saucepan of simmering water for about a minute, and then give it another quick whisk.