Hollandaise Sauce

My mom’s friend is asking me for a hollandaise sauce recipe so I figured I would put it on here as well.

Hollandaise is a traditional French sauce and gets it name because it is said that the sauce mimics a Dutch sauce. This sauce consists of an emulsion of butter and an acid (typically lemon juice) held together by egg yolks and seasoned with salt and pepper. The following is a good hollandaise recipe with a slight kick of extra flavor.

 

Ingredients

3 eggs

4 sticks butter

2 tsp lemon juice

2 tsp white wine

¼ tsp cayenne pepper

1 tsp salt

½ tsp pepper

Instructions

1. Fill a medium sized pot halfway with water and bring to a boil and turn down to a simmer.

2. Separate the eggs reserving the yolks in a medium metal bowl and discarding the whites and shells.

3. Clarify the butter by slowly melting all 4 sticks making sure not to boil. Carefully remove the milk solids that are floating on top with a ladle.

4. Place the metal bowl over the simmering water and begin mixing the eggs with a wire whisk. The eggs will begin to thicken as they cook. (This part is tricky if it gets to hot the sauce will scramble, if to cold it will not emulsify properly) Once the whisk leaves a path behind each stir you can add your butter.

5. Slowly pour in the clarified butter stirring briskly and constantly. (You may not need all of the butter) Once the sauce thickens to a point slightly thinner than mayonnaise remove from the heat still stirring and add the lemon juice, white wine, cayenne pepper, salt, and pepper.

6. Hold warm, not hot or the sauce will break. (The butter will separate from the rest of the sauce)

7. Pour over your favorite vegetables, steak, or for artery clogging fun dip french fries into the sauce.