|
Hollandaise Sauce
Ingredients
4 egg yolks
2 teaspoons fresh lemon juice
1 teaspoon chopped shallot
1/2 teaspoon white wine vinegar
1 teaspoons salt
1 1/2 tablespoons water
Pinch of cayenne pepper
1 1/2 cups butter
Directions
In a stainless-steel bowl, combine the egg yolks, lemon juice, shallot, vinegar and salt
Place over (not touching) simmering water in a pan and whisk together continuously until the mixture is a pale lemon yellow and falls in thick ribbons when the whisk is lifted, about 5 minutes
Remove from the heat and whisk in the water and cayenne
Then, while whisking continuously, slowly drizzle in the clarified butter until all of it has been used and a thick emulsion has formed
Cover and keep warm
|