Hollandaise Sauce
Equipment
- Whisk
- Mixing Bowls
- Small saucepan
- Medium pot
- Sieve
Ingredients
- 4 pcs Egg yolks
- 60 ml Water
- 250 g Clarified butter
- 1 pc Lemon Juice
- 10 pcs Black peppercorn
- Salt to taste
- Cayenne pepper to taste
Instructions
- In a small saucepan, bring the water and peppercorns to a boil and reduce by one-quarter.
- In the meantime, bring enough water to boil using the medium pot for water bath. Then reduce the heat to a simmer.
- Pass the water and peppercorns through a sieve in the mixing bowl and mix in the egg yolks using the whisk.
- Place the mixing bowl over the simmering water (water bath), combining the yolks and water in a figure-eight motion, rotating the bowl (about 2 to 3 min.),focusing for constant and gentle heat.
- Once the mixture reaches about 65ºC, it will thicken and will be fluffy consistency and a pale yellow appearance. Remove from heat and gradually whisk in the clarified butter in a steady stream until the texture looks like mayonnaise.
- Finish adding lemon juice, salt, and cayenne pepper to taste, while continuing to whisk.
- Serve immediately.
Notes
Hollandaise is a rich and creamy sauce, simply tempting. The preparation may seem easy; however, it needs patience and practice, as any emulsified sauces that require a special touch to master.
When confidence comes up, it will realize that the sauce will have a homogeneous and silky texture; it will be glossy and easy to pour, with butter predominating in flavor and, at the same time, a balance between egg yolks and lemon juice.
These qualities belong to a perfect hollandaise sauce.
I hope this article has improved your cooking skills. To learn more, take a look at Tomato Sauce: How To Make A Tradicional French Recipe