RCI-SC.002.0006.001
Hollandaise
right|thumb|Sauce Hollandaise on boiled white Asparagus|asparagus and potatoes is a warm emulsion o
Prep15 min
Cook30 min
Total45 min
Servings4
Difficultyintermediate
Ingredients
- egg yolks2 unit
- lemon juice1 tbsp
- water1 tbsp
- salt¼ tsp
- cayenne pepper¼ tsp
- sticks butter1½ unit(170g or ¾ cup) cut into small pieces
- parsley1 tsp
Method
1
Clarify the butter by heating it until it melts, taking care not to burn the butter. Once melted, allow to cool until solids appear on the top.
2
Skim off the milk solids, and keep the clarified butter warm/liquid (in a hot cup will do fine).
3
Put eggs, lemon juice, water, salt and cayenne pepper into a non-reactive saucepan and beat until smooth.
4
Heat on low, beating constantly with a whisk. If the egg starts to solidify, remove from heat, and DO NOT STOP WHISKING !
5
When the whisk forms streaks in the bottom of the pan (around 8 mins approx), add clarified butter, one teaspoon at a time to begin with, adding more as it combines. Adding the butter too quickly will make the sauce split, and you will have to start over.
6
Sauce should thicken as butter is added, when sauce is desired thickness, remove from the heat.
7
Add optional parsley and serve.