One classic emulsion is the Sauce Hollandaise. This sauce is going back to old school, but it is an indulgence worth making on your own. So throw out the packets and be ready to make your own!
Check out the VIDEO version for a step by step!
Makes 8 ounces, about 4-6 servings
|Egg Yolks, large
- Melt your butter in a saucepan slowly, being careful not to bring to a boil.
- Set up a double boiler by bringing a small amount of water to a simmer, then using a metal bowl on top. (be sure to use a towel or mitt to hold the bowl)
- Before placing the bowl on top of boiler, add the remaining ingredients and whisk together.
- Place the bowl over the boiling water and whisk the mixture rapidly, being careful not to cook the eggs (which happens at 135 degrees), so it may require removing the pan occasionally from the steam.
- Once the yolks are a creamy pale yellow, and stiffening slightly, very slowly add the butter in a very thin stream to create the emulsion, while continually whisking.
- Once you have finished adding all the butter, which should take about 2 minutes, adjust the flavor with salt, Tabasco (or white pepper) and if you prefer, lemon juice.
- Make sure when you separate the eggs, make sure only to get the yolks, not any of the whites or connective bits. These interfere with the emulsion process.
- You can use clarified butter, but I find the flavor is in the solids, be sure to melt the butter very slowly over a low heat.
- I like the use of Tabasco because it brings heat, but not any specks. You can use white pepper if needs be.
- Usually you will find the addition of lemon juice will be the best flavor enhancement. Use freshly squeezed, not the bottle stuff!
- Make a very light an fluffy hollandaise use a think whisk and whisk some air into the yolks as they are cooking.
- Store the hollandaise prior to service next to a warm stove. It is not a sauce to reheat, so serve quickly after making it. If you must reheat, just warm it over boiling water in small increments and mix constantly.