You can cook with confidence and style
Delicious Hollandaise Sauce ...So Many Uses!
Real Restaurant Sauce Recipe
I think this restaurant recipe for hollandaise sauce can make a
fabulous eating experience out of the simplest cooked eggs,
vegetables, seafood or meats.
To have this restaurant recipe for this sauce turn out properly
you need to follow the instructions carefully, have a really
good wire whip and reasonably strong wrists. ☺
Hollandaise Sauce
Preparation time: 12-15 minutes. Servings: 12-15.
Cooking Conversion Table
Ingredients:
12 egg yolks
1 cup boiling water
1/4 cup lemon juice
1/2 teaspoon kosher salt
1/8 teaspoon cayenne pepper
1 teaspoon garlic powder, optional
24 ounces clarified butter (start with two pounds of butter)
To clarify butter:
Melt butter over very low heat
Skim off what comes to the surface
Slowly pour off the oil part into another container
Discard the solids
Instructions:
In a sauce pan, combine lemon juice, salt and cayenne and warm this mixture slightly
In a separate pan, warm the clarified butter
Using a round bottom stainless steel bowl over a pan of simmering water, beat egg yolks with
wire whip and add the boiling water very slowly while continuing to whip
Add the lemon juice, salt and cayenne mixture and whip over the boiling water until eggs are
cooked and mixture is semi-thick
Using a ladle, slowly and gradually add a few drops of hot clarified butter at a time to the egg
mixture while whipping with the wire whip. Scrape the mixture away from the sides and bottom
of your stainless steel bowl as you stir to keep the sauce smooth
That's all there is to it but you'll be pleased with the taste of my restaurant recipe for
Hollandaise Sauce and its many uses.
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