prep: 5 minutes
cook: 20 minutes
serves: 1 cup of sauce
Description: Creamy, smooth, and delicious. Hollandaise will make the simplest dishes fancy. Drizzle it on asparagus, poached eggs, meat, fish, the possibilities are numerous.
Ingredients:
8 oz clarified butter (melted but cooled)
1 lemon juiced
2 egg yolks
1 oz warm water
pinch of cayenne
S&T
Directions:
1. In a bowl of a double boiler whip together water and egg yolks.
2. Whip until eggs are thick and shiny but not cooked.
3. Make sure your butter is no hotter than 150 degrees or your eggs will scramble.
4. Remove from heat and slowly stir in the butter to the egg mixture.
5. Once the egg and butter are emulsified stir in the lemon juice and cayenne.
5. Season with S&P.
Tips and Tricks:
add fresh herbs or some spices to change the flavor
No comments:
Post a Comment