Cooking Essentials
The Technique
Classic Hollandaise Sauce
Classic Hollandaise Sauce is one of the French Mother Sauces, a selection of recipes for which all other sauces begin. If you master these, an array of flavor combinations await that can be utilized to flavor & enhance dishes in a variety of ways. The technique used to prepare a Classic Hollandaise Sauce is similar to making homemade mayonnaise except it is heated during preparation & served warm. The recipe for this sauce makes a small batch as it is rich & a little goes a long way. It should be prepared as close to the time it is to be served as it is not ideal to hold nor save any remaining for use at another time. Learn how to make this culinary classic in your very own kitchen.
Classic Hollandaise Sauce
makes 1/2 cup
2 egg yolks
1 Tbsp water
1/4 cup warm Clarified Butter
1 1/2 tsp fresh lemon juice
1 to 2 tsp water
A pinch of ground red pepper
Kosher salt & pepper
Bring 1-inch of water to a gentle simmer in a 1 quart saucepan over Medium heat. Whisk together the egg yolks & 1 tablespoon water in a small stainless steel bowl. Place the bowl over the simmering water. Whisk the mixture constantly until it thickens. The mixture should become frothy & bubbly yet hold a texture that is light. Be certain the bowl or the contents do not become too hot or the eggs will cook too much. Remove the bowl from the heat. Pour the warm, Clarified Butter into the egg mixture in a slow, steady stream while whisking constantly. Add the lemon juice, the ground red pepper, a pinch of salt & a few grinds of fresh pepper; blend well. Place the mixture back over the simmering water & whisk constantly an additional minute or two until the mixture thickens to the consistency of homemade mayonnaise. Add 1 to teaspoons of water to thin the sauce to the desired consistency. Use as directed in specific recipe applications.
FROM THE KITCHEN OF BUTTERMILK LIPSTICK
{testing notes}
How To Make Classic Hollandaise Sauce
Classic Hollandaise Sauce is an indulgent blend of egg yolks, clarified butter & a splash of lemon. I prefer a little heat & add a smidgen of ground red pepper but a dash of two of hot sauce would be equally delicious. Use this traditional sauce to elevate simple, steamed asparagus or a grilled filet mignon. When breakfast is in order, Eggs Benedict wouldn’t quite be the same without this iconic sauce to crown the final dish.
The Technique
Gather a small sauce pan & a small, wide rimmed stainless steel bowl that will fit over the pan relatively snug. You will need a whisk & a few additional pieces of equipment in order to complete the task. Read through the recipe before beginning & be certain to have the ingredients measured ahead of time. Here’s what you should know.
No. 1
Bring 1-inch of water to a gentle simmer in a 1 quart saucepan over Medium heat. Whisk together the egg yolks & 1 tablespoon water in a small stainless steel bowl. Whisk the mixture until frothy & foamy over the surface.
No. 2
Place the bowl over the simmering water. Whisk the mixture constantly until it thickens. The mixture should become frothy & bubbly yet hold a texture that is light. Be certain the bowl or the contents do not become too hot or the eggs will cook too much. Remove the bowl from the heat. Pour the warm, Clarified Butter into the egg mixture in a slow, steady stream while whisking constantly.
No. 3
Add the lemon juice, the ground red pepper, a pinch of salt & a few grinds of fresh pepper; blend well.
No. 4
Place the mixture back over the simmering water & whisk constantly an additional minute or two until the mixture thickens to the consistency of homemade mayonnaise.
No. 5
Add 1 to teaspoons of water to thin the sauce to the desired consistency. Use as directed in specific recipe applications. The sauce can be kept warm up to 45 minutes before serving by placing it into a thermos.
The Tune
“Be Bop A-Lula” The Everly Brothers
httpa://www.youtube.com/watch?v=3u3jEwkG3_Y
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