Hollandaise

It’s egg yolks and melted butter one of the most simple combinations you can come up with along with a bit of citrus to blind it and a little bit of cayenne pepper for some kick.

The reason most people hate to make this in a restaurant is that it breaks every time at the worst possible time. At home you have at least a little bit more flexibility on the timing and you’re also not serving 40 to 50 orders of it in a shift.

Mise

  • Small pot
  • A whisk
  • The mixing bowl

Ingredients

  • Three egg yolks
  • 6 oz of melted butter
  • Tablespoon of lemon juice
  • A pinch of cayenne pepper
  • A dash of salt and pepper

Method of Preparation

  • Melt the butter and set aside
  • Separate three egg yolks and discard the whites.
  • Set up a double boiler and vigorously whisk the egg yolks until doubled in volume.
  • Slowly add melted butter.
  • Add your lemon juice Cayenne and salt and pepper.

Notes

  • Some people say to clarify the butter others don’t but I’ve never personally noticed a difference.

 

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