Page 8 - ClubLife Weekly 080522

CHEF'S CORNER

H O L L A N D A I S E

Ingredients

*Makes 1 Cup

3 large egg yolks

10 tablespoons unsalted butter, cut
into 1 tablespoon pieces
2 teaspoons fresh lemon juice
1/2 teaspoon kosher salt
1/8 teaspoon cayenne

Directions

1. Fill a medium saucepan with 1-inch of water and bring
to a simmer over medium heat.
2. Reduce heat to low. Notes
3. Place egg yolks in a medium bowl and whisk until they
lighten in color, about 1 minute.
4. Place bowl with eggs over saucepan with simmering
water and whisk constantly until thickened and
Continuing our foray into
doubled volume, about 3 to 5 minutes.
the mother sauces of
5. This is called the ribbon stage because the yolk will
French cuisine we arrive
leave ribbons on the surface as it drips off the whisk.
at the pinnacle of sauces
6. Remove the bowl from saucepan with the water and
in my opinion.
whisk in butter 1 tablespoon at a time.
Hollandaise, a marriage
7. Whisk in lemon juice, salt, and cayenne. Use
of eggs and butter that
immediately or keep warm.
8. If your hollandaise gets too hot or too cold it will break. results in a silky and
If you add in the butter too quickly before each unctuous sauce that can
addition is incorporated it can break. elevate anything it
9. The butter and egg emulsion will separate. touches. There are a few
10. An easy fix is to take a new clean bowl with a tricks to get it right but
tablespoon of cool water and slowly whisk in the follow this easy recipe
broken hollandaise to emulsify. and you will
be fixing up a batch of
Executive Chef Eggs Benedict in no time.

Harold Ramos