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Sauce Hollandaise
from pamelamanley.com
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5
|
whole |
Egg Yolks |
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1/4
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cup |
Water |
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1
|
teaspoon |
Champagne Vinegar |
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|
|
|
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4
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cups |
Butter, Clarified -- melted |
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|
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|
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to taste |
Lemon Juice -- freshly squeezed |
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to garnish |
Cayenne Pepper |
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to taste |
Salt & White Pepper |
1. In a large stainless steel bowl, whisk egg yolks
until they begin to come frothy.
2. Slowly whisk in water and vinegar. Place
over double boiler.
3. Continue to whisk until doubled in volume.
4. Remove from direct heat and place over warm towel.
(You can dip a clean towel into the water from your double boiler.)
5. Slowly whisk in butter until it is all incorporated.
6. Adjust seasonings with lemon juice, cayenne,
salt and pepper.
7. Strain and hold for service in a warm bath.
Yield: 2 cups
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