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1 lb melted cooled clarified unsalted butter
4 egg yolks
juice of 3 lemons
This makes a Hollandaise of lemony fragrance and firm body.
Melt the butter and clarify it. It should be warmish to the touch. If too hot, the sauce will curdle, and if too cold, the sauce will have an unpleasant mayonnaise-like consistency.Squeeze the lemon juice into a stainless steel bowl. Add the yolks, beat
briefly and then fearlessly cook the mixture over an open flame, whisking constantly. When the sauce has thickened and is nice and creamy, remove from the heat and beat in the butter in a thin stream. If the sauce starts to get a little glossy or looks slippery around the edges of the bowl, beat in a few tablespoons of warm water. It it completely separates, put a tablespoon of Dijon mustard in another bowl, add a little curdled sauce, beat till it smooths out, then add the rest of the mess bit by bit. Finish the sauce with just a jolt of Tabasco to heighten the flavor.
4 egg yolks
juice of 3 lemons
This makes a Hollandaise of lemony fragrance and firm body.
Melt the butter and clarify it. It should be warmish to the touch. If too hot, the sauce will curdle, and if too cold, the sauce will have an unpleasant mayonnaise-like consistency.Squeeze the lemon juice into a stainless steel bowl. Add the yolks, beat
briefly and then fearlessly cook the mixture over an open flame, whisking constantly. When the sauce has thickened and is nice and creamy, remove from the heat and beat in the butter in a thin stream. If the sauce starts to get a little glossy or looks slippery around the edges of the bowl, beat in a few tablespoons of warm water. It it completely separates, put a tablespoon of Dijon mustard in another bowl, add a little curdled sauce, beat till it smooths out, then add the rest of the mess bit by bit. Finish the sauce with just a jolt of Tabasco to heighten the flavor.
