One of the Mother Sauces! By: Jazlyn Herrera
History of the Sauce
The sauce originally came from France. Hollandaise is a tangy, buttery sauce made by slowly whisking clarified butter into warm egg yolks. Also you add lemon juice and cayenne pepper. So the liquid here is the clarified butter and the thickening agent is the egg yolks.
1 cup clarified butter (about 2½ sticks before clarifying)
- Heat an inch or two of water in a saucepan over a medium heat. Also, your clarified butter should be warm, but not hot.
- Combine the egg yolks and the cold water in a glass or stainless steel bowl(not aluminum) whisk for a minute or two, until the mixture is light and foamy. Whisk in a couple of drops of lemon juice, too.
- The water in the saucepan should have begun to simmer. Set the bowl directly atop the saucepan of simmering water. The water itself should not come in contact with the bottom of the bowl. Whisk the eggs for a minute or two, until they're slightly thickened
How to Make Hollandaise Sauce