Originally posted May 18, 2012

Hollandaise Sauce

Hollandaise Sauce by Chef BoyRD

This of course is the third step to making really great "Eggs Benedict" See my other Recipes, English Muffins.
This is a test of your patience and resolve, but if I can, you can. The biggest disappointment in trying to make this is when it breaks ( when it looks oily with curdling ) It always seems to happen right at the end. If it does, keep whisking and finish adding butter.. I then whisk another egg yolk or two, it has worked every time, give each one a minute of whisking.. the picture is a batch that needed two additional egg yolks..
The original recipe uses pats of butter, but I find the melted butter much easier.
Also we like black forest ham browned in a fry pan.

Ingredients

  • 3 large egg yolks
  • and 2 eggs in reserve
  • 1 tablespoon water
  • 1/4 teaspoon kosher salt
  • 1/2 teaspoon ground cayenne, divided
  • 3 to 4 tablespoons freshly squeezed lemon juice strained, divided
  • 8 ounces unsalted butter, just melted in microwave in easy to pour container
  • 1/4 teaspoon sugar
4 sevings

Directions

Whisk together the egg yolks, water, salt and 1/4 teaspoon of the cayenne in a 2 quart saucier or fry pan, no non stick here, for 1 minute.

Put the saucier over low heat and whisk vigorously, moving the pan on and off the heat every 10 to 15 seconds, bringing the mixture to 140 to 145 degrees F, approximately 3 minutes. Add about one ounce of butter at a time, every 30 seconds, while continually whisking and moving the saucier on and off the heat. Maintain temperature around 120 to 130 degrees F throughout the remainder of the cooking process. Once half of the butter has been added, add 1 tablespoon of lemon juice. Add the remaining butter, 1 ounce at a time, every 30 seconds, while continuing to move the saucier on and off the heat and maintaining 120 to 130 degrees F. After the last piece of butter has been added, add the remaining 1 tablespoon of lemon juice, the remaining 1/4 teaspoon cayenne, and the sugar and whisk for 1 to 2 minutes.

Taste and add more lemon juice, as desired. Move immediately to a short, wide-mouthed thermos to hold for up to 2 hours. Reheat over low heat for 45 seconds.

Yield: 1 1/4 cups sauce

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Adapted from

Alton Brown

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