# 214 Hats Off to Hollandaise

Basic Hollandaise Sauce

Makes approximately 4 cups
1 pound butter
5 egg yolks
1/4 teaspoon salt
pinch white pepper
2 tablespoons lemon juice
1. To clarify the butter, melt it slowly in a saucepan. When slightly cool, pour into a tall glass container and allow it to sit until the foam separates on the top and the solids settle at the bottom. Skim and remove all the foam and pour the clear butter into a container, being careful to leave the solids behind.
2. In a large saucepan, whisk together the egg yolks, 2 tablespoons water, salt and white pepper.
3. Place the saucepan with the egg yolks over medium-low heat and whisk constantly until they become foamy and begin to thicken. Be careful not to let the eggs get too hot, or they will scramble.
4. Once the egg yolks are thick and light in color, begin adding the clarified butter, pouring very slowly, about ΒΌ cup of butter at a time. Do not add the butter too fast, or the hollandaise sauce will break.
5. Once all the butter is added, the sauce should be very thick and creamy. Whisk in the lemon juice, and add additional salt and white pepper to taste if necessary.
6. Keep the Hollandaise sauce warm, as it will break if reheated.

download | print this page

Copyright © 2009 Hubert Keller. All rights reserved.