EnerSmart Magazine

Recipes - Miscellaneous

Hollandaise Sauce

Hollandaise Sauce Photo

  • 1/3 cup lemon juice
  • 1/3 cup water
  • 1 bay leaf
  • 1/2 tsp peppercorns
  • 3 egg yolks
  • 1 cup clarified butter, warm salt, white pepper, nutmeg, cayenne

In a small saucepan, combine lemon juice, water and bay leaf. Bring to a boil and cook until reduced by half. Strain and keep warm. Place yolks a stainless steel bowl. Place bowl over a pot filled with 2 inches of simmering, not boiling, water. The bottom of the bowl should not touch the water. Whisk in 2 tbsp of the acidic reduction and whip vigorously until very thick, foamy and at least doubled in volume. Whisk in butter, 1 teaspoon at a time, adding more after each teaspoon is fully incorporated and sauce is smooth. If mixture becomes too thick, whisk in 1/2 tbsp of acidic reduction. Alternate butter and, if necessary, small amounts of reduction, until butter is fully incorporated. Season to taste. Serve immediately.

There is no denying that this is a tricky sauce. Add the butter too quickly or too soon, subject it to a variance of temperature or add too little reduction and it will break. Once mastered, however, it is absolutely fabulous draped over eggs, meats, fish and vegetables. Use to make Béarnaise sauce (add shallots, fresh tarragon, fresh chervil, crushed peppercorns and white wine vinegar) and Maltaise sauce (add blood orange juice and zest). Maltaise sauce can be used to top cooked vegetables, particularly asparagus and green beans. It’s also great with fish.

Makes 1 1/2 cups sauce.

Direct Energy Union Gas Napoleon Heating & Cooling Dettson

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