Dreaded Hollandaise.
A recipe that drives fear into the hearts of many a weekend warrior chef. Here is a recipe that will git-r-done.....remember to follow the directions carefully and watch the yolks!!!! Take your eyes off for ten seconds and bam! You may have a dead sauce on your hands.
Ingredients
- 3 egg yolks
- 1 teaspoon H2O
- 1/4 teaspoon sugar
- 12 tablespoons (1 1/2 sticks) unsalted butter, chilled and cut into small pieces (mmmm....)
- 1/2 teaspoon kosher salt
- 2 teaspoons freshly squeezed lemon juice
- white or black pepper to your taste
Create a double boiler by adding 1-2 inches of water in a small pot that will allow a mixing bowl to settle right on top, nesting just inside so the steam will condense on it rather than escaping into your kitchen. I use a Pyrex bowl, but traditionally a stainless steal vessel is used. I feel this allows me greater control, but beware as this stuff holds its heat well, cannot get it too hot or, you guessed it, dead sauce. Experiment my friends.....that's what cooking is all about.
Add egg yolks and H2O to your bowl(still room temp), approximately 1 to 2 minutes. Don't worry, your forearm will recover. Then add sugar and continue beatin' that mix for 30 more seconds.
Now place your bowl over the pot and allow it to heat gently while whisking vigorously. Do this until you can see a line in the mix behind your whisk. Then proceed as below
Start adding butter one tablespoon at a time taking it off and on double boiler, just enough to melt the butter. Do not leave on boiler or you will break your sauce!!!!! That is disaster in the culinary world....though you may be able to fix with one or two newly whisked egg yolks....maybe. Once all butter is encorporated, add your lemon juice, salt and pepper if desired. Serve ASAP. Its important to do this last as the longer it stands the more likely it will start to break and that is what I call suboptimal.....
Now you've got the best hollandaise possible. Simple recipe you can amaze your friends with at a moments notice. You will seldom get this kind of decadence even in a 5 star restaurant.
Chef Geoff
Thanks again to the master Alton Brown for his insight into this culinary delight.
I make mine just slightly different. Instead of a tsp of H2O, I'll use white wine vinegar (or an herb vinegar or any flavoured vinegar I have working). I feel this creates a better acid to butter ratio, than just using lemon juice. I've also never used sugar in hollandaise, I've made similar custards with sugar, but not hollandaise. And I feel that having the butter at room temp makes it melt easier, but I understand the concept of having it chilled. It seems if you are a beginner it would help keep your sauce from over heating (hence making it break). So if you are starting out, keep it chilled.
ReplyDeleteA good indicator that your egg yolks are ready is when you can draw an 88 with your ribbons before the sink back into the mixture. And always remembers kids, when you are whisking, "Figure eight, don't masturbate."
Love the blog, I'm glad I've got a new site to stalk.
Welcome to the team ChefDanjenator
ReplyDeleteIncredulo. You and Dan-o have given me two experiments now. I will use both methods, possibly using chilled butter in both, as I have a tendency to rush with heat. Patience youngling.
ReplyDeleteTry to use it for eggs benedict maybe?
I will be making chicken marsala this weekend and will try to take notes for constructive critisism. I have "broken" my marsala sauce before for rushing with heat, and for having too much olive oil instead of a balanced butter/cream mixture. Avoiding heart attack city. Lower heat this time, and patience to let sauce thicken. ANy pre-words of advice are welcome.
Lata,
T-Rowe