This classic Hollandaise sauce is made with eggs, clarified butter, and lemon juice, and is a must-have for topping for Eggs Benedict, fish, and vegetables. All of which can be found in our store @ El Toro Gourmet Meats. Classic Hollandaise sauce is classic for a reason. A creamy, citrus-inflected, richly satiating reason. Tasting is comprehending.
Most classic Hollandaise Sauce recipes call for clarified butter. While it’s not essential, the sauce will be creamier and smoother when using it.
DIRECTIONS FOR CLARIFIED BUTTER
Melt your butter over a low fire. With a small spoon, skim the froth of the melting butter from the surface. When this is complete, carefully pour the remaining butter into a clean pan, leaving the milky sediment behind. Let the clear or clarified butter rest until warm; then it is ready to use in your recipe.
Makes 5-10 Servings
2-Tlb. White Wine Vinegar
2-Tlb. Cold Water
1-Tsp. Crushed White Peppercorns
4-Large Egg Yolks
2-Sticks (8 Oz.) Clarified Butter
Juice of ½ Lemon
Salt & Pepper to taste
Pinch of Cayenne
Place the vinegar, water, and crushed peppercorns in a small, heavy-based saucepan and bring to a boil. Lower the heat and simmer until reduced by 1/3 of its volume, about 1 minute. Remove the pan from the heat and let it cool slightly.
Strain the liquid into a heatproof bowl. Whisking constantly, add the egg yolks to the liquid and whisk until combined. Place the bowl over a pan of simmering water, being careful not to let the base of the bowl touch the water, and whisk until the mixture thickens and becomes creamy, smooth, and ribbon-like in texture, 5 to 6 minutes.
Whisking constantly, slowly add the clarified butter in a thin stream and continue to whisk until the sauce becomes thick and glossy. Add the lemon juice and season with salt and black pepper and a little cayenne to taste. Serve the sauce immediately.
***Please Note: I happen to believe that Béarnaise is better with Eggs Benedict than Hollandaise – the difference being Béarnaise uses shallots, chervil, and tarragon in a reduction of vinegar and wine, while Hollandaise is more stripped down, using a reduction of lemon juice or white wine. But that choice is up to you.