Hollandaise yield 4 servings
Ingredients:
3/4 cup unsalted butter
3 egg, yolks
1 tablespoon water
1 tablespoon lemon juice
salt and pepper
Directions:
3/4 cup unsalted butter
3 egg, yolks
1 tablespoon water
1 tablespoon lemon juice
salt and pepper
Directions:
- Remove 2 tablespoons (25 mL) of the butter and keep cold in refrigerator. In small saucepan, melt remaining butter; keep warm.
- In heavy-bottomed saucepan or in stainless steel bowl, whisk egg yolks until thickened and pale. Whisk in water and lemon juice. Add 1 tablespoon (15 mL) of the cold butter.
- Set saucepan over low heat or place bowl over saucepan pf 1 1/2- inches (4 cm) barely simmering water; whisk until bottom of pan can be seen between whisks and wires of whisk become lightly coated, 1 to 2 minutes.
- Remove from heat, immediately whisk in remaining cold butter to stop the cooking of the yolks.
- By driblets, whisk in enough of the melted butter to thicken to consistency of whipping cream. Increasing amount of butter slightly, whisk in remaining butter.
- Season with salt and pepper.