Sunday, December 4, 2011

How to Make Hollandaise

The wonderful thing about cooking is that there's always something new to learn, even for a seasoned chef.  This especially applies to me, because while I feel confident in pastry, there are a slew of classic dishes and sauces I've yet to master.  Or even make for the first time.

It's time to take on hollandaise!

First, make clarified butter.  Melt a stick and a half of butter in a saucepan.  Let it boil so the milk solids separate from the fat.

If your strainer isn't fine enough, line it with a paper towel or use a coffee filter.

In a separate bowl, beat 3 egg yolks with a teaspoon of water.

Continue whisking, and hold bowl over simmering water to increase its volume.  Whisk for several minutes until yolks are frothy and start to thicken.

Slowly pour butter in to the yolk mixture.  Make sure both mixtures aren't too hot, or too cold.  Start slowly, and add more once the yolks are incorporated.  Keep whisking!

When the butter is all added, finish with salt and pepper, a teaspoon of lemon juice and a dash of tabasco.  Serve over eggs with yummy bread to soak up all the deliciousness.

No comments: