Description

How to make a basic Hollandaise Sauce. Emulsified Sauce with egg yolks and butter. This is a mother Sauce that can be turned in to many variations.

Ingredients

• 3  Each Egg Yolks
1
• 9  Fluid ounce(s) Clarified Butter
2
• 1  Each Lemon, juiced
3
•  To Taste Salt, Kosher
4
•  To Taste Tobasco (optional)
5
•  To Taste Herbs (optional)
6

Directions

1. Whisk egg yolks in a stainless steel bowl over simmering water until hot to the touch (approximately 120 degrees)
2. Once yolks are hot and thick, remove from steaming water and place securely on a work area
3. Whisk in the butter slowly
4. Season with lemon juice and salt
5. At this time you can adjust thickness with hot water if needed
6. Store in warm place until ready for service
7. Try to use within 1 hour