Hollandaise Sauce

This is that creamy bright yellow buttery sauce you see over eggs Benedict during Sunday brunch. Many people don’t make it at home though because it has the reputation of curdling, however I encourage you to check out my IGTV on my Instagram account for a complete tutorial that will show you how easy it is to make!

INGREDIENTS

• 200g = 7oz Melted butter, unsalted
• x3 = 60g = 2oz Yolks
• 1 T = 15g Cold water
• 1 T = 15g An acid which can be: Lemon juice, white vinegar or white wine
• 1 T = 14g = ½ oz Cold butter, unsalted
• Salt to taste

Equipment: preferably a small stainless steal, thick bottom pot and a hand whisk NOTE: Just so you notice, the recipe is actually 3oz (85g) of butter per yolk (20g)

With the stove OFF, add the yolks to the pot and mix until they start getting creamy
Then add the water, your acid of choice and a pinch of salt. Keep mixing until the mixture begins to get frothy, or about 30-40 seconds.
Then add the cold butter and turn the heat to low.
Mix until all the butter has melted, increase then the heat to medium-low and continue to mix, now a bit more vigorously.
Once you see that the mixture begins to thicken and the whisk leaves streaks or lines on the bottom of the pot, turn the heat off and remove the pot from the stove.
Place the pot on a cold surface like your countertop and begin to drizzle in the melted butter. You can add it little by little, stopping after each addition and continuing once that portion of butter has incorporated, OR, you can simply drizzle it in, in a thin constant stream while whisking continuously.
Once you have added all the butter, whisk for a few more seconds and that’s it! You have Hollandaise sauce!

Serve over you runny eggs Benedict, combined with tarragon for chicken or steak, over steamed or grilled asparagus and so many more dishes!

Hollandaise Sauce

INGREDIENTS

PROCEDURE

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