Brennan's Hollandaise Sauce Recipe

1. 1

   Heat the butter in a medium saucepan, skim and throw away the lowfat milk solids from the top of the butter.

2. 2

   Hold the clarified butter over very low heat while preparing egg yolks.

3. 3

   Place the egg yolks, vinegar, cayenne and salt in a large stainless steel bowl and whisk briefly.

4. 4

   Fill a saucepan or possibly Dutch oven large sufficient to accommodate the bowl with about 1 inch of water.

5. 5

   Heat the water to just below the boiling point.

6. 6

   Set the bowl in the pan over the water; don't let the water touch the bottom of the bowl.

7. 7

   Whisk the egg yolk mix till slightly thickened, then drizzle the clarified butter into the yolks, whisking constantly.

8. 8

   If the bottom of the bowl becomes hotter than hot to the touch, remove the bowl from the pan of water for a few seconds and let cold.

9. 9

   When all of the butter is incorporated and the sauce is thick, beat in the water.

10. 10

    Serve the Hollandaise immediately or possibly keep in a hot place at room temperature till used.

11. 11

    This recipe yields 2 c..

* Per serving · 4 servings · Values may vary.

No additional tips available.