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Sauce: Hollandaise
Ingredients
- 1 cup clarified butter (about 2 1/2 sticks before clarifying)
- 4 egg yolks
- 1 tablespoon cold water
- 2 tablespoons lemon juice (juice from 1 small lemon), divided
- Kosher salt, to taste
- Cayenne pepper (or a dash of Tabasco sauce, to taste)
Directions
- Heat 1 to 2 inches of water in a saucepan over medium heat. Also, make sure your clarified butter is warm but not hot.
- Combine the egg yolks and the cold water in a glass or stainless steel mixing bowl (not aluminum) and whisk for 1 to 2 minutes, until the mixture is light and foamy. Whisk in a couple of drops of the lemon juice, too.
- The water in the saucepan should have begun to simmer.
- Set the bowl directly atop the saucepan of simmering water. The water itself should not come in contact with the bottom of the bowl. Whisk the eggs for 1 to 2 minutes, until they're slightly thickened.
- Remove the bowl from the heat and begin adding the melted butter slowly at first, a few drops at a time, while whisking constantly. If you add it too quickly, the emulsion will break.
- Continue beating in the melted butter. As the sauce thickens, you can gradually increase the rate at which you add it, but at first, slower is better.
- After you've added all the butter, whisk in the remaining lemon juice and season to taste with kosher salt and cayenne pepper (or a dash of Tabasco sauce).
- The finished hollandaise sauce will have a smooth, firm consistency. If it's too thick, you can adjust the consistency by whisking in a few drops of warm water.
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