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Holandaise Sauce Recipe | |
Sauces | |
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Ingredients:
3 egg yolks1 lb sweet butter clairified lemon juice to taste mayby 1 tbs cayeen pepper or tobasco to taste a good pinch or several dashes 1 tbs water
Directions:
Whip the egg yolks over not in boiling water. When you get good this can be done directly over the burner but it takes practice. Whip the yolkwell bringing in as much air therfor volume as you can. whip the yolks well beyond the ribbon stage until when they are lifted with the whip they plop back into the bowl. For HACCP the should reach a temp. of at least 155 degrees. Cooking the yolks this long insures that the sauce will not break under heat. When the eggs are ready take them off the heat and continue to whip them while slowly drizzleing the clairified butter in to the bowl. Once half the butter has been incorporated the addition of the butter can commence faster. Taste for seasoning and thats it. | |