Hollandaise

1. 1

   1. Place yolks and water in a bowl and mix to combine.

2. 2

   2. Place the bowl over simmering water, making sure the bottom of the bowl does not touch the water and beat until thickened and lemon colored. The sabayon is thick enough when you can draw a figure 8 that slowly dissolves.

3. 3

   3. Gradually whisk in the warm, melted butter over low heat. Do not add too quickly or the sauce will separate.

4. 4

   4. Continue to add butter until the sauce has thickened to the consistency of mayonnaise.

5. 5

   5. Adjust seasonings with salt, pepper, cayenne and lemon juice.

6. 6

   Derivatives:

7. 7

   Mousseline - Whip 1/2 cup heavy cream to soft peak and folt into 1 cup hollandaise.

8. 8

   Moutarde - 1 T dijon mustard and 1 T white wine folded into 1 cup hollandaise

9. 9

   Maltese - 1/4 cup blood orange juice and 1/2 t orange zest reduced by 75% added to 2 cups hollandaise.

* Per serving · 4 servings · Values may vary.

No additional tips available.