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Classic: Hollandaise Sauce II

Source of Recipe

Chef Francois


List of Ingredients

1 stick of sweet butter
4 egg yolks
1/8 cup of Rodney Strong Chalk Hill Chardonnay
a splash of French's hot sauce
1/8 cup of lemon juice



Recipe


Cut the stick of butter in small cubes (room temperature) inside a large salad bowl. Mix the egg yolks with the Chardonnay, one cube of butter and a touch of salt. Set the bowl on top of boiling water and whisk well for about 9 seconds. Then add the butter cube by cube and finish with the lemon juice. Add the hot sauce.