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Hollandaise (Difficult) Recipe

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This recipe for Hollandaise (Difficult), by , is from Chef Anna's Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  

Added: Tuesday, October 18, 2005

Category:
Category:

Ingredients:  
Ingredients:  
2 egg yolks
2 Tbs. red wine vinegar
1 sticks butter, melted but not hot
1 tsp. lemon juice
Pinch cayenne

Directions:
Directions:
Whisk the egg yolks and the vinegar briskly in a metal bowl and heat the mixture over medium heat. As soon as you see even a hint of thickening in the eggs, take the bowl off the heat, but keep whisking. Keep going back and forth from the heat until the mixture turns thick and lightens in color. Add 1 Tbs. warm water and whisk it in. Remove the sauce from the heat now and begin adding the melted butter, a little at a time. After about a fourth of the butter is in there, you'll see a major change in the texture of the sauce. At that point, you can step up the addition of the butter a bit, and keep going till all the butter is incorporated. Whisk in the cayenne and the lemon juice and get ready to serve. Hollandaise should be made right before it's needed; it doesn't hold well. If you see butter begin to break out of the sauce, whisk in a few drops of water.

Number Of Servings:
Number Of Servings:
Makes about 3/4 cup.
Personal Notes:
Personal Notes:
Although the ingredients are classical, my method of making hollandaise came from Chef Richard Hughes, one of the owners of the Pelican Club. Instead of using a double boiler or a pan of steaming water, as most cookbooks suggest, he just keeps moving the metal bowl of will-be sauce on and off a rather high fire, whisking furiously all the while.

Reference: Chef Richard Hughes, Pelican Club

 

 

 

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