Hollandaise
- serving for 2
- 0.5 hours
- saucepan
For Hollandaise
Ingredient
egg yolks 2 pc
seaweed vinegar/lemon juice 1 tbsp
water 0.5 tsp
melted clarified butter 150 g
Seasoning
cayenne pepper 1 pinch
salt & pepper to taste
Directions
Clarify the butter by heating gently then straining through a muslin and sieve
Add yolks, water and vinegar to a bowl and whisk to break up
Boil water and remove from the heat for 30 seconds then place the bowl on top
Whisk continually until yolk mixture double in size
Stream in the melted butter slowly whisking all the time until thick ribbons texture
Season to taste with pepper and salt
Principles
- Heat in hollandaise: stabilize the emulsion, thicken sauce, partially pasteurize & cook the eggs
- Double boil: heat is controlled & cook slowly and evenly, reducing the risk of curdling
- Add oil to yolk gradually: oil can be broken into small droplet to emulsify properly
Notes
- 1 pound=16 ounces=453 g ; 1 tablespoon=15 g ; 1 teaspoon=5 g
- Hollandaise: a mixture of egg yolk, melted butter, and lemon juice/white wine vinegar
- Add a tiny splash of water if sauce is too thick
- Reheat in bowl over a pan with very gently simmering water
- Sauce will split over 60c
credit to chefthombateman