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Receta Hollandaise Sauce
by myra byanka

Hollandaise Sauce

This recipe uses clarified butter to emulsify the sauce. To keep this sauce from breaking, keep it warm, but not hot.

Equipment: wire whisk

Calificación: 5/5
Avg. 5/5 1 voto
Tiempo de Prep: Francia French
Tiempo para Cocinar: Raciónes: 4

Ingredientes

  • 1 lb. unsalted butter (4 sticks)
  • 4 large egg yolks
  • juice of 1 lemon, a tablespoon
  • 1/2 tsp. white wine vinegar
  • 1 tsp. warm water
  • 1/4 tsp.salt
  • 2 dashes Tabasco

Direcciones

  1. Heat the butter over medium heat until it bubbles, or microwave it 2-3 minutes.
  2. Let cool. Remove the foam that forms at the top (I use the milk solids for vegetables and other stuff).
  3. In a small saucepan, combine the egg yolks with the lemon juice and vinegar.
  4. Cook over a LOW heat, whisking continuously.
  5. When it is thickened, slowly add 1/2 of the clarified butter in a stream while whisking.
  6. Slowly add the water, whisking the sauce.
  7. Add the reamining butter slowly, whisk, and it should be thick and silky.
  8. Put it somewhere where it will stay warm, or serve at once.