Hollandaise

Hollandaise is a warm butter and egg emulsion sauce that is typically topped on eggs Benedict. Here is the classic, no short cut way to create hollandaise that yields the best results.

You can also use whole butter, clarified butter, or ghee. In this video I use ghee, but all forms of butter work!

Ingredients:

• 2 fluid oz white wine vinegar
• 1 shallot minced
• 1 tbsp peppercorns
• 2 egg yolks
• Salt
• 1 cup to 2 cups of clarified butter or whole butter
• 1/2 lemon juiced

Preparation:

STEP 1.

In a pot, add the white wine vinegar, shallots and peppercorns, reduce until it is almost dry. Strain through a fine mesh strainer and cool.

STEP 2.

Boil a pot of water. In a metal pot, add egg yolks, salt and the reduction and whisk. Hold the bowl over the boiling water, whisking constantly until they are frothy and thickened. Make sure to not hold it too close to the water or it will scramble. If it starts to get too hot move off and on over the water so you don’t scramble the eggs.

STEP 3.

Heat butter until it is hot and melted. Slowly pour the butter into the egg mixture, whisking in 1 tbsp at a time until it’s incorporated and whisk in more butter until it’s thickened. Once thickened add a squeeze of lemon juice and season with salt. Serve immediately!