Sauce Hollandaise

I’m a huge fan of cooking with the Leading Sauces (I remember these as being called the Mother Sauces) and then preparing small sauces for each particular dish on the menu. Hollandaise is considered a leading sauce but prepared quite differently than the other roux thickened sauces. Hollandaise sauce is amazing with asparagus, poached eggs, salmon, oysters, etc…

Start with a reduction of shallots, crushed black peppercorns and vinegar to sec, cool and add egg yolks; carefully whisk over a double boiler to soft peaks

Slowly and carefully add clarified butter to the whipped egg yolks, creating an emulsion. The final sauce should be thick enough to coat the back of a spoon…. finish by straining through cheese cloth and seasoning with salt, cayenne and fresh lemon juice

Amazingly delicious!

start with a reduction of shallots, crushed black peppercorns and vinegar to sec, cool and add egg yolks; carefully whisk over a double boiler to soft peaks