How to Make Hollandaise

by katerina on May 1, 2006

Since our move we haven’t found a really great breakfast place – all the really good ones in town have line-ups and I can’t bring myself to go to De Dutch or Denny’s for eggs benny. Lucky for me I got a lesson in how to make Hollandaise in my cooking class which I was able to successfully replicate at home this morning. My favorite Benny’s are with bacon rather then back bacon and with a large fried tomato as well.

The important things to remember is to not let the bowl you are making it in get too hot as that will scrabble the eggs.
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Hollandaise:

2/3C butter
2T water
3 egg yolks
1/4t cayenne
1t fresh lemon juice
salt and pepper to taste

1. Melt the butter in a sauce pan ad transfer to a glass container. You want clarified butter for this so skim the white protein of the top of the butter. If you can get to it also remove the buttermilk from the bottom (if not just be careful when you pour it). Set this aside to cool slightly.
2. Prepare a double boiler with the water just simmering, then turn it down, if you don’t have a double boiler use a sauce pan and a metal bowl. The bowl should not get so hot that you can’t touch the bottom of it, but rather be warm. Throughout the process continuously check the bottom of the bowl and remove it from the heat for short periods of time to make sure the temperature is correct.
3. In the double boiler of bowl whisk together the water and yolks and cayenne, until pale yellow and frothy. Continue whisking over double boiler until it coats the back of a spoon, about 3 minutes.
4. Remove from the heat and slowly whisk in the warm butter. This should emulsify, make sure you pour the butter slow enough for it to be absorbed by the eggs. Taste for seasoning. Slowly whisk in lemon juice.
5. Taste to season and serve immediately.[/print_this]



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