Hollandaise Sauce (L'Academie de Cuisine)

By KDCooks

From Culinary Lab Skills - Sauces - 10/10/11

Serve over Eggs Benedict or Asparagus

Ingredients

• 1/2 LB Butter, Clarified
• 3 egg yolks
• 1 TB warm warm
• 1 tsp salt
• dash of cayenne pepper
• 1 TB lemon juice

Preparation

Step 1

To Clarify the Butter:

Place butter in a small pot over med-high heat. Bring to boil until activity (bubbles) start to slow and edge of pot starts to brown. Pour out into measuring cup, leaving milk solids in pot.

For Sauce:

Place egg yolks in a stainless steel bowl along with 1TB of water (just enough to loosen it).

Hold bowl over pot of simmering water and whisk until yolks form a ribbon or double in volume.

Whisk in butter slowly, adding small amounts of water as necessary if emulsion is too thick.

Add lemon juice, salt, and cayenne pepper, stir.

Keep warm until service. Discard after 2 hours

NOTE: Hollandaisse will break if it is:

TOO HOT
TOO COLD
TOO THICK
TOO THIN