Hollandaise Sauce

Hollandaise Sauce
Yield
2cups
Yield
2cups
Hollandaise Sauce
Yield
2cups
Yield
2cups
Ingredients
  • 1tablespoon shallotsminced
  • 6each black peppercornswhole
  • 1each bay leaf
  • 1/2teaspoon coarse salt
  • 2ounces white wine vinegar
  • 1 1/2 tablespoons waterto refresh reduction
  • 3large egg yolks
  • 1teaspoon lemon juiceto 3 teaspoons as needed
  • 8ounces buttermelted (or clarified) and held warm (145˚F)
  • 1pinch ground cayenne pepperoptional
Yield:
Instructions
Make the Acid Reduction:
  1. Combine the shallot, peppercorns, bay leaf, salt and vinegar in a pan and simmer until almost dry or au sec.
  2. Add the water (1 1/2 tablespoons) to the vinegar reduction.
Make the Hollandaise:
  1. Strain the acid reduction into a mixing bowl.
  2. Add the egg yolks to the vinegar/water reduction and set the bowl over a pot of simmering water. Making sure not to let the simmering water touch the bottom of the bowl. The closer the simmering water is to the bowl the more careful you will need to be so that the eggs don't scramble.
  3. Whisking constantly, cook the egg yolk/vinegar mixture until the yolks triple in volume and fall in ribbons from the whisk.
  4. Gradually ladle the warm butter into the egg mixture, whisking constantly.
  5. If the sauce becomes too thick and the butter is not blending in easily, add a little water to thin the egg mixture enough to whisk in the remaining butter.
  6. Season the Hollandaise with lemon juice, salt, and cayenne if needed.
  7. Serve immediately or keep the sauce warm.