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How to Make Hollandaise Sauce

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    Source: www.professionalrecipes.comReport recipe

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    Ingredients Jump to Instructions ↓

    1. 2 ounce ladle A double boiler

    2. 6 egg yolks (best to use pasteurized eggs)

    3. 2 sticks of unsalted butter

    4. 2 tsp of freshly squeezed lemon juice

    5. 2 tsp cayenne pepper

    6. 1 tsp kosher salt if desired for taste If cayenne pepper is not available, use paprika or a dash of tabasco sauce. If kosher salt is not available, regular salt will suffice If fresh lemons are not available, bottled lemon juice will suffice, but add a few drops at a time until you get the desired taste as it is usually concentrated.

    Instructions Jump to Ingredients ↑

    1. First we need to setup the double boiler. Fill the bottom portion with enough water so that the top section floats, but not so much that when you add the butter, the water flows over. The water, when hot, will be used to melt the butter. Heat the water at medium heat, bringing it to a low simmer. If the top portion of the double boiler is rocking a bit from the simmering water, reduce the heat some. Add your butter to the double boiler and allow it to melt. After about 25-30 minutes, check the butter. The milk in the butter will separate and start to rise to the top. The water will also have started to evaporate out of it. Using a spoon, skim the top of the butter and remove the milk deposits. The result of this is called Clarified Butter . It has a higher smoke point than butter and is preferred by professional chefs.

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