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Hollandaise Sauce 2


4 egg yolks
200 grams clarified butter ( I use regular butter)
1/2 egg shell with water
salt and pepper, to taste
2 tablespoons lemon or lime juice
cayenne

Warm a metal bowl over simmering water. Place egg yolks, water, salt and pepper and lemon into warm bowl. Whip over the bain marie (over, not directly on top) just until it begins to thicken.

Start pouring clarified butter whipping, moving the bowl directly over and away from bain marie.. Until really thick. If it starts thickening too much, add a little tepid water. Stir in cayenne.

NOTE:
When making it with regular butter add it in tiny pieces at the beginning and then bigger dice. Great with fish and vegetables




STACKS, The Art of Vertical Food

This page is maintained by Chef Frank Fileccia, CCC, CEC, GOM (Frank's Recipes)
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