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Mother Sauce: Hollandiase - 1 1/2 Quarts

Source of Recipe

The Hot House


Recipe Introduction

Hollandaise and the small sauces derived from it are emulsified sauces. Egg yolks, Which contain Larger amounts of lecithin, a natural emulsifier, are used to emulsify warm butter and a small amount of water lemon juice or vinegar. By vigorously whipping the egg yolks with the liquid, and slowly adding the butter, the lechithincoats the individual oil droplets and holds them in suspension in the liquid. A properly made hollandaise should be buttery, smooth, and pale lemon yellow color and very rich. It should have a dominant butter flavor and still be able to taste the egg, lemon, and vinegar. It is lighter than mayonnaise.

List of Ingredients

White peppercorns, crushed 1/2 tsp.
White Wine vinegar 6 oz.
Water 4 oz.
Egg Yolks 10
Lemon Juice 2 1/2 oz.
Salt and White Pepper TT
Cayenne Pepper TT
Clarified butter, warm 1 qt.



Recipe

1. Combine the peppercorns, vinegar, and water in a small saucepan and reduce by one half.

2. Place the egg yolks in a stainless steel bowl, Strain the pepper and vinegar reduction through a chinois, into egg yolks.

3. Place the bowl over a double boiler, whipping the mixture with a whisk. As the yolks cook, the mixture will thicken. When the mixture is thick enough to leave a trail across the surface when the whip is drawn away, remove the bowl from the double boiler. Do not over cook the egg yolks.

4. Whip in 1 oz. of lemon juice to stop the yolks from cooking.

5. Begin to add the warm clarified butter to the egg yolk mixture a drop at a time, while constantly whipping the mixture to form an emulsion. Once the emulsion is started,
the butter may be added more quickly. Continue until all the butter is incorporated.

6. Whip in the remaining lemon juice. Adjust the seasoning with salt, white pepper and cayenne.


7. Strain the sauce through cheesecloth, if necessary hold for service in a warm (not simmering) bain-marie.

YIELD: 1 1/2 Quarts