HOLLANDAISE (EASY VERSION)
Prep/Cooking Time:
Ingredients
- 6 Egg yolks
- 35g Sherry vinegar
- 35g Warm water
- 1/2g Cayenne pepper
- 580g Clarified butter
- 15g Salt
- 1/2 Lemon juiced
Instructions
- Place the yolks in a deep bowl
- Add to the yolks the vinegar, cayenne and water
- Place the bowl over a bain marie (pan of simmering water)
- Whisk the yolks over the water till a thick sabayon is achieved
- (a sabayon is a creamy, frothy mixture, similar to a soft meringue)
- Once a thick sabayon is achieved remove from the heat
- Continue to whisk for 1 more minute (as the bowl is still hot the eggs will still cook)
- Now take the clarified butter and slowly add to the eggs
- Add the butter very slowly and whisk continuously so as to emulsify the eggs and butter together
- Once all the butter has been combined add the lemon juice and salt
- Adjust the seasoning to your own taste
- Reserve in a plastic container till needed
- Keep at room temperature
- Do not refrigerate as the hollandaise will set solid due to its butter content
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